I first encountered this recipe in Barbara Kingsolver’s book Animal, Vegetable, Miracle. A friend sent me a slightly different version just weeks later. I finally tried it out today, but I’m not sure why I didn’t get to it sooner. It’s incredibly easy to prepare and simply delicious!
Serves 1, but can easily be “scaled up” to feed the whole family.
- Swiss chard (about 4 oz)
- Green onion
- 1-2 eggs
- Small amount of oil for sauteing
- Salt and pepper to taste
- Remove stems from Swiss chard and finely chop. Coarsely chop greens.
- Finely chop green onion.
- Saute Swiss chard stems and green onion in a small amount of oil for 3-5 minutes.
- Once softened, add Swiss chard greens. Season with salt and pepper. Saute 2 minutes, stirring occasionally.
- Make a well in the cooked greens for each egg. Crack an egg into each depression. Cover pan and cook until egg whites are set, 3-5 minutes.