It's summer and it's getting hot. We ought to eat light stuff nowadays, mostly fruit and vegetables. A local and easy recipe came to my mind: "Chard and Eggs". Delicious! Even better if you have a tomatoe salad to accompany our chard dish. Our ingredients are few and it's so easy to prepare, you don't have any excuses not to make chard and eggs!
Ingredients:
- 1/2 kg chard
- 1 middle size onion
- 1 egg for each serving
- 2 pieces of garlic
- 1 cup of water
- Wash the chard thoroughly and shake the water off. Cut the stems.
- Chop the stems into 1 cm pieces and chop the leaves seperately.
- Put the stems into a deep pan and add 1 cup of hot water.
- Close the lid and boil for 5 minutes.
- Add the leaves and boil for 8-10 more minutes.
- If the water strains you can add some more.
- With the help of a fork check to see if the stems are cooked. You should be able to squash them.
- Sieve the mixture before they are totally boiled.
- In a large pan fry the chopped onions.
- Next add the chard and garlic.
- After frying and stirring for 3 minutes create holes in your chard and break your eggs into the holes you prepared.
- Add salt, black pepper, red pepper as you prefer and close the lid.
- When the eggs are cooked your meal is ready to serve.
Notes:
- I cooked the stems first because it takes longer to soften.
- Do not fry ga rlic, they loose the flavour.
- If you add the salt last you will preserve the green colour.
- If your mouth doesn't water when you look at the picture up there and you don't want to cook Chard and Eggs after reading this recipe then go order a pizza!
No comments:
Post a Comment