Saturday, January 14, 2012
Sauteed Chard with Spicy Garlic & Egg
1 bunch chard (approx. 1/lb), preferably organic
2 Tbs olive oil
1 Tbs minced garlic
1/2 tsp crushed red pepper flakes
2 eggs, preferably organic
Freshly ground black pepper or additional red pepper flakes
Wash the chard, shake off excess water (don't dry), and use a sharp knife to cut out the tough stems. and chop the chard into ribbons approximately 1/2'' wide. Heat the olive oil over medium-high heat in a deep saute pan, add garlic and red pepper flakes and saute for 2 to 3 minutes. Add the chard, season to taste with Kosher salt, stir and saute, stirring frequently, until the leaves are wilted but still deep green--don't overcook. Depending on the size of your pan, you may need to cook the chard in two batches. Transfer the cooked chard into a bowl and keep warm while you fry the eggs in the same pan. To serve, divide the chard between two plates or bowls and add an egg to each, either on top of the chard or next to it. Sprinkle with additional salt and pepper as desired. Serve immediately.
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