See all this Swiss chard?
I will eat all of it for supper and there are no black hats and white bunnies involved. Here’s how I do it:
Cut the stem out of each leaf and discard (or, if you hate to throw anything out, you can chop them up and save them to add to soups and such—they cook like celery, but without the strong flavor).
Stack the leaves in a pile.
Roll them up…
…and cut them in quarter-inch, or so, slices.
Chop up a small clove of garlic and a small onion and saute in good olive oil. Add salt and pepper.
Dump in the pile of greens.
Cook for 3-5 minutes, stirring gently, until lightly cooked.
Mound the greens on a plate. Top with a poached egg (this one is a lightly fried egg, in my house otherwise known as a“runny egg”) and shredded Gruyere cheese.
Pop-eye, watch out. I’m going to have to stop wearing sleeveless shirts out in public—don’t want to attract too much attention to my bulging muscles.
Note: I guess I should credit Orangette for this recipe, but I’m not actually following her directions, per say. I wing it everytime I make it. So, I don’t really know what I’m saying here…I just want to make sure I’m being, you know, honest.
