Thursday, February 28, 2008

Swiss Chard with a Poached Egg

What could be more simple than greens sauteed with onions and garlic, sprinkled with good cheese and topped with a perfect poached egg? This is comfort food at it's finest.

A divine blend of sweet and salty, chewy and creamy, this swiss chard recipe swims in a rich broth just right for sopping up with a slice of baguette.

Swiss Chard with a Poached Egg
serves 1-2

1/4 cup olive oil
1/4 cup butter
1 medium onion, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large cloves garlic, minced
1 bunch swiss chard (mine was 1 pound), stems removed (save for another recipe*), leaves chopped into bite-sized pieces and rinsed thoroughly
2 tablespoons grated pecorino romano cheese, divided
1 or 2 large eggs, poached in boiling salted water

Heat a large skillet over a medium flame; melt butter in olive oil.

Add onion, salt and pepper and saute until onion is transparent.

Stir in garlic and saute until fragrant (about 1 minute).

Add swiss chard and stir with two spoons to coat with oil.

Continue to cook, stirring frequently, until wilted and hot.

Remove from heat and sprinkle 1-1/2 tablespoons pecorino.

Plate swiss chard. Top with poached egg. Sprinkle with remaining 1/2 tablespoon pecorino and enjoy.

*Special Note: I used the reserved stalks from this recipe for a second recipe, which I'll post tomorrow.

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