Vegetables seem to be the most challenging food for people to cook with robust flavor. Whether it is because we are just not used to cooking them in today’s society or whether we don’t know how to enhance the flavor profile, I’m not sure. This recipe for Sauteed Swiss Chard with nested Eggs takes you through the steps of how to cook one of the most nutrient-rich vegetables, and adds a few ingredients that results in incredible flavor.
Swiss Chard vs Other Greens
When people talk about “leafy greens” they are often referring to salad greens. Lettuce, baby spinach, arugula, etc. are indeed green and serve as a base for many a salad. While low in calories (hence the ubiquitous use of salads for diet food), salad greens are also relatively low in nutrient value. Baby spinach in your smoothie or salad certainly adds some nutrients, but not nearly as much as full grown spinach
Moving away from salad greens and getting into the realm cooking the dark leafy greens, the most commonly known choices include:
- collard greens
- swiss chard
- Mustard greens
- beet greens
There are more of course, but these are the six leafy greens I am most familiar with. Swiss Chard is by far my favorite. It is the sweetest and mildest and doesn’t require the long slow cooking of something like collard greens.
The recipe below enhances the swiss chard with some smoked tomato vinegar and makes it a meal by nesting in some eggs at the end. It’s a delight for breakfast, lunch or dinner!
Here is a video of how to cook this savory, flavor-packed recipe….step by step. The recipe in text form follows the video if you want the pared down version. And…..I used our Smoked Tomato Shrub Syrup for one of the enhancement ingredients. Feel free to use plain ole’ apple cider vinegar instead if you want. It’s all good, as they say.
Swiss Chard with Nested Eggs
- 2 Tbsp olive oil
- 1 med onion chopped
- 2 cloves garlic minced
- 1 bunch swiss chard
- 1/2 tsp salt
- 1/4 cup tomato vinegar or apple cider vinegar
- 1 tsp smoked paprika
- 3-4 eggs
- Cut the ribs out from the leafy part of the chard. Chop the ribs fairly fine in the way you would chop celery. Set the ribs aside in a bowl and coarsely chop the leafy green portion of the chard.
- Heat up olive oil in a skillet over medium high heat (can use cast iron skillet or no-stick)
- Add chopped onion to skillet and saute for a few minutes. Add swiss chard chopped rib pieces to the skillet and saute with the onion until soft and caramelized (5-10 minutes)
- When onion and stems are soft add the garlic, the salt and the spices and stir together for a minute. Then add a large handful of the chard leaves to fill the skillet.
- Cook down the first batch of chard leaves until wilted and then add the rest of the chard leaves and cook them down, stirring to blend everything together. Add the tomato vinegar and stir.
- When the greens are thoroughly wilted and blended with the other ingredients, turn the heat to medium or medium low and add the eggs on top of the greens one at a time. You can make small pockets in the greens, crack the egg gently on the counter and then hold it close to the greens when adding the egg to the pocket.
- Cover the skillet and cook over med-low heat until the egg whites are cooked and the yolk is to your liking. I cooked for about 5 min. to get a yolk that was still runny, but your stove will be different. Lift the lid occasionally and check to see if eggs are cooked to desired doneness.