September 6, 2013

put an egg on it

Rainbow Chard_TWELFTH AVENUE
I got some rainbow chard in my produce box this week, and I was quick to make it before the lush leaves started to wilt. I don’t know about you, but I like my chard sauteed with some onion, garlic and salt and pepper. That’s it. That’s all there is to it. And because this morning I was feeling extra decadent, I threw an egg on top…and then sadly realized I had forgotten the card for my camera.

So, I leave you with an iPad photo. I’m sorry. It’s Friday.

Rainbow Chard
Serves 4

INGREDIENTS

1 bunch rainbow chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup vegetable stock
1 onion sliced
1 clove of garlic, finely chopped
Salt and pepper to taste

PREPARATION

Heat a large skillet over medium high heat. Add oil, onion and garlic to the pan and cook 2 or 3 minutes until onions begin to soften. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.

Pour in broth and season with salt and pepper. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve.

Cheers to the weekend!