Saturday, January 14, 2012

Sauteed Chard with Spicy Garlic & Egg

This recipe may sound a little strange at first, but trust me, it works.  If you don't care for the egg or want a vegan dish, simply omit the egg--but in addition to supplying a meatless protein, the egg yolk (if at least a little runny) provides a satiny unctuous mouthfeel and richness without adding too much fat.  This recipe serves two as a light meatless entree.  I used rainbow chard but any variety of chard will work, and you can certainly multiply this recipe to feed more.  And feel free to adjust the amount of red pepper to suit your heat preference.  I buy local organic eggs and enjoy them sunny-side up, but you can fry them to your desired doneness.

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
Kosher salt
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.

Zestfully yours,

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