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["Turn on the oven at 180u00b0.
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Clean the chard. Peel potatoes and cut them in very small dimes.
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Open and crash walnuts, but not too much... we want a crunchy effect!
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Take 1 cm of the chili, and clean it from seeds.
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Clean the pomegranate.", "Put flour, egg, oil and water in the dough maker, turn it on and amalgamate for about 5 minutes. No maker? Use your super strong hands!
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Work the dough with floured hands for a few seconds and stretch it, helping yourself with a rolling pin: try to get a rectangular of 30 x 45 cm (more or less).
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Place the dough on a piece of baking paper.", "Cut the not too drained, still wet, chard leaves in two and place them in a large pot. Add two pinches of salt, cover and let simmer, medium hot, for 4-5 minutes.
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Meantime place 1 spoon of olive oil in a large pan, add the chili and let it brown (medium hot, it will take a few minutes). Remove the chili.
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Drain the chard, cut it again in smaller pieces and put in the pan. Let it cook for about 2-3 minutes: you just want it to dry and get the chili taste.", "In a bowl mix together potatoes, pomegranate, walnuts, a spoon of oil and chard. Taste it (avoiding uncooked potatoes) and add the necessary quantity of salt.
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Place this mix in the middle of the dough, fold it and turn it upside down. Cut the dough diagonally and brush some olive oil over it.
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Helping yourself with the oil paper place the strudel on a baking pan, put it in the oven and let it bake for 40-45 minutes.
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Enjoy this winter delight!"]
