I think I’ve mentioned before that I love breakfast for dinner. This dish is a nice compromise. It’s a little breakfast like, but definitely different enough to be served for dinner. The fall is a great time for greens. We often forget about how nutritious these vegetables are. They are loaded with vitamins and nutrients. When I first started cooking vegetables like chard, kale, mustard, and collards, I was a little intimidated by the amount of room they took up in the fridge. I was more surprised by how much they cook down. If you’ve never cooked these, try them out this week at the market. You may be surprised by how much you like them.
We are sad to see the Market at ETSU close this week, but are busy making preparations for the spring. Make sure you stop by for the pumpkin carving contest this Thursday.
Swiss Chard & Poached Eggs
From the Market
From the Pantry
Salt & Pepper
1. Boil water for poaching eggs. Chop chard and onions into rough pieces. Deseed chili and slice into small chunks.
2. In a sautee pan heat olive oil. Brown minced garlic for approximately one minute.
3. Add onions, chili pepper, and chard stalks. Sautee until soft and onions are almost translucent. Use the wine to deglaze the pan. Salt & pepper to taste.
4. Add the rest of the swiss chard to the pan. Mix well and steam until soft.
5. Meanwhile, crack egg into boiling water and poach to desired consistency.
6. Serve with toasted bread.