Sunday, September 18, 2011

swiss chard hash & eggs

I have a ridiculous swiss chard surplus from the garden. This year is the first time I've grown chard, and I didn't realize that after you cut it, it grows back, like spinach! Ah, the magic of leafy greens.

So I've been trying to think of creative ways to use it, and one of the best I've found, inspired by this blog post, is to make a sort of hash.

Chop tons of chard -- like, seriously, way more than you think is reasonable -- and dice the stems pretty finely, separating them out from the leaves. Heat some olive oil on low in a skillet and throw the stems in first, with chopped garlic and onion. (I like red onions the best for this because they make it sweet.)

After a minute or two, throw in the leaves.

When everything is soft, make little holes/nests in the chard mixture, so the bottom of the skillet shows through. Turn the heat up to medium. Spray a little more oil into each nest, so nothing sticks.

Crack one egg into each nest and sprinkle with salt and pepper. Cover the skillet and cook for about five minutes, depending on how firm you like your yolks.

Unveil and eat with toast!

3 comments:

Alissa said...

I saw Giada make these swiss chard rolls on her show this morning. They looked good. It's a chard leave stuffed with brown rice, lentils, and goat cheese...rolled up and placed in a baking dish, topped with tomato sauce and baked. It looked really good:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/goat-cheese-lentil-and-brown-rice-rolls-recipe2/index.html

Kelly said...

Mmmmm, both of those sound good. But, seriously, I think I'd have to add some bacon. I am having such a thing about bacon and eggs and I just cannot explain it. Maybe I'm just tired of eating the same stuff 2 meals out of the day...

hefk said...

I can't get enough chard. I am the perfect roommate for you and Jared. You have too much chard; I love to eat chard. When can I move in?
The rolls Alissa mentioned sound great too.