Rainbow chard is such a striking vegetables that looks great in the garden as well as on the plate. All those rich colours can make a simple meal just look so much more appealing. Sautéed swiss chard with eggs is such a classic combination for a reason. With a few little personal tweaks you can easily make this your new favorite way to have them.
As with any recipe, this is just a guide of how to prepare this dish.
The quantity of chard leaves will depend upon their size, but a healthy sized bunch is needed. About 10 - 12 leaves with their stems.
I have used 1/3 cup white wine (Pinot Grigio because it is what I had open). This can be replaced with either chicken or vegetable stock.
Now for that all important bacon.
I use short cut bacon. There is a lot of meat and very little fat, so oil is needed to help it start cooking.
If the bacon you are using has a larger fat content, such as streaky bacon or American bacon, the amount of oil can be reduced or even omitted altogether.
RAINBOW CHARD WITH BACON AND EGGS
serves 2-4
10 - 12 rainbow chard leaves with their stems
1 tbsp. olive oil or all of choice
200 g bacon - diced
1 small or 1/2 medium onion - finely diced
1 - 2 garlic cloves - roughly chopped
zest from 1/2 a lemon
juice of half a lemon
1/3 cup white wine/ chicken stock/ vegetable stock
4 large eggs
salt and pepper to taste
Carefully wash the chard paying particular attention to the stems. Pat dry with either paper towel or a clean tea towel.
Using a sharp knife, remove stems and cut finely- about 1cm pieces.
Cut chard greens into slices about 2 cm in width.
Heat oil in pan over a medium heat.
To the hot oil add the bacon. stirring occasionally, cook until brown and crispy - about 7 - 10 minutes.
Remove bacon from the pan and allow to drain on paper towel.
To the oil remaining in the pan, add diced onion and cook until tender. About 5 minutes.
Add garlic and cook for another minute.
To the onion and garlic, add diced chard stems. Cook until tender, stirring occasionally - about 5 minutes.
Add chard greens, salt and pepper, lemon juice and zest and wine or stock.
Cook, stirring occasionally, until chard has wilted and liquid has evaporated. The greens will reduce a lot. If using a smaller pan, add greens in two lots.
When wilted, return bacon to pan and mix to combine.
Lightly flatten the top of the chard mix to create an even surface.
Reduce heat and using a spoon, create four wells and place an egg into each.
Sprinkle with a little salt and cover with a lid and cook eggs to your liking, about 2 minutes.
Serve while hot.
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