Sometimes I really do just cook for one. This is such a simple recipe, it hardly seems worth noting, but it was so delightfully savory and warm and spicy, I can’t not share it. Plus, if I get you to eat a heap of chard, I’ll have done my duty as a greens-pusher.
Easy Egg over Sauteed Chard with Onions
Adapted from Gourmet, November 2007
1 pound chard (about 1 medium bunch)
1 Tbs olive or coconut oil
1 small onions, halved lengthwise and thinly sliced
1 garlic clove, finely chopped
salt and pepper
1 tsp coconut oil or butter
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil in a large heavy pot over medium heat, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a plate.
In a skillet over low heat, melt the coconut oil or butter. Carefully crack the egg into the oil and cover the skillet. Let the egg cook for 2 1/2 – 3 minutes until the yolk is just set and the whites are cooked. Slide the egg out on to the pile of chard. Cut up that egg and let the hot yolk bathe the chard. Eat up!