Swiss chard is a favorite here, in quiche, sauteed as a veg, etc.
Get a good loaf of bread. I had a multi grain organic.
Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition.
I had cannelleni beans on hand, and used a 1 lb can, drained and rinsed. Since it's mid winter, I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil.
Add in the chard and chopped stems.
Add a bit of veggie "broth from the box" if needed.
Cover and cook a bit. Just let the chard shrink a bit, and not get grey.
Then nestle a few eggs into spoon hollows in the veggie stew. Cover, and check every three minutes. Mine took about 9 minutes on very low to give perfectly set, not runny eggs with creamy yolks.
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