A couple of weeks ago I was privileged to see Leonard Cohen in concert, preceded by tapas at Portland’s Toro Bravo (A primal restaurant if ever there was one! And good luck getting seated.) One of the small plates I shared with friends was sauteed chard with garlic topped with an egg. It was so simple and delicious, and I figured I could make this at home.
So, I checked the internet for a suitable recipe, and I’ve been experimenting. I have tried adding red onion and pattypan squash. Here are a couple of links which gave me the bare bones, and here’s the recipe I’m most satisfied with:
One bunch of swiss chard (preferably organic, because greens are likely to have pesticide residue)
1/2 red onion
2-3 cloves of garlic
Salt and pepper to taste
Medium chop red onion. Saute in olive oil on low to medium heat. After a few minutes, finely mince the garlic and add to the onions. The garlic is absolutely key to this recipe. Wash and chop the chard, discarding the stems. Add the chard at the last minute. Add salt and pepper to taste.
Once the veggies are done, divide and transfer to buttered ramekins. Crack an egg over each ramekin. Bake at 350 for 6 to 8 minutes, until the egg is soft set. Do not overcook the egg.
The result – crazy good! You MUST try this. It is definitely better suited to a weekend morning or dinner, due to the extra chop time. And it wouldn’t make good leftovers, but that shouldn’t be a concern.