This came together pretty fast and was very satisfying. The only thing I would change is the use of the chard stem – the texture of the stem was distracting from then nice soft greens even though they were thoroughly cooked. If you do want to use them, just make sure you really cook them down before adding the greens. We made this with Raclette, a semi-firm, salted cow’s milk cheese that melts beautifully.
breakfast of fried bread, sauteed greens and eggs
1 Tbsp olive oil
1-2 cloves minced garlic, depending on taste
Big bunch chard (greens removed from stalks), roughly chopped, or other dark leafy green also chopped
pinch red pepper flakes
splash of rice vinegar
1 big ripe tomato
2 slices of bread
~8 Tbsp salted butter
a few generous slices Raclette
salt and pepper
Sauteed greens: Heat the olive oil in a large pan. If you want to use the stems of the chard, cut them off the greens and throw them in the pan before adding the garlic. Once they have cooked down for 5 or 6 minutes, add the garlic. Cook a couple minutes over med heat until fragrant but not too brown. Add greens, red pepper flakes and vinegar. Cook for about 8-10 minutes until greens are nice and soft and wilted, not so long that they are mush, but soft enough that they are fully cooked.
Fried Bread:This is better than toast, and very english. You can prepare the bread while the greens are cooking. You’ll want about a tablespoon of butter per side of bread. Just melt the butter in a pan over medium heat and then throw in the bread. Cook for 2-3 minutes per side.
Eggs, over easy:
Start the eggs after the greens have been cooking for 5 minutes or so. Melt a teaspoon and a half of butter in a big frying pan over med-high heat. Crack in two eggs, spaced well apart. Cook for about 3 minutes or until whites have turned completely white and are sold enough that you are confident that the entire egg could be flipped. Flip the eggs, carefully so that the yolk doesn’t break, and cook for about a minute and a half until both sides of the eggs have just a bit of brownness but they yolk is still runny.
Assembly:Set one slice of fried bread onto each of two plates. Onto that place a couple thick slices of tomato. Pile onto that a bunch of sauteed greens, then a few slices of cheese, and then the fried egg. Sprinkle with pepper and salt if needed.