If you planted chard last April, you know what I mean. Chard is the year-round equivalent of zucchini in Illinois, and we have a major overabundance.
Now that the tomatoes and watermelons have (somewhat) slowed down, we are focusing on the other heavily-producing plants, and chard is on that list. I already posted the Chard Salad, now we have another chard recipe- Chard Eggs Florentine.
First, shred 1/4 cup Swiss Chard. Two medium-sized leaves should do it.
Chop off the stems first.
Then roll it up, lengthwise.
Shred it roughly- I did mine at about 1/4 inch thick.
Heat a little skillet, and put 2 tsp butter in it. Once its melted, add 1/3 cup milk.
Recently, we were able to find an organic cream-cheese/Greek yogurt combination. I added 1 tsp of it to my milk, but you could also use regular cream cheese, or Greek yogurt. If you can find it, try it- it’s really good.
After that, I added a handful of shredded Parmesan. If I had to estimate, it would be about 1/3 cup, but it really doesn’t matter.
Finally, add your chard. Give it a pinch of salt, and a few grates of pepper, and stir it a bit. Then, crack an egg in, put the lid on, and let it cook for a few minutes.
Watch it carefully- if you aren’t careful, the milk will scald, and it isn’t nearly as good that way.
That’s it! It doesn’t take too long, so it’s a good breakfast.
That’s not the only reason that it’s a good breakfast. It’s rich in protein, and all the stuff required to start your day on the right foot.
Did I just call food ‘stuff’?
Good night. My mind has escaped me.