The earthy, green flavor of chard marries perfectly with the creamy umame of scrambled eggs. Addictive.
Cook time: 10 minutes
Serves: 2 generously
4 tablespoons milk or water
1/3 cup crumbled feta cheese (or your favorite)
2 tablespoons olive oil
3 cups coarsely chopped chard leaves
salt and pepper to taste
In a large bowl, whisk the eggs, then whisk in the milk and the cheese. Set aside.
Heat the oil in a large skillet over medium heat and cook the chard, stirring, for 2 minutes or until leaves are wilted.
Turn heat to medium low and pour the egg mixture over the hot chard. Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.
Serve, seasoning to taste with salt and pepper.
Variation: Add in a little minced jalapeno when you saute the chard.
Photo and recipe by Tod Dimmick