Talk about the perfect meal. Right now I am loving this easy and nutritious Moni dish a few times a week. So healthy, so beautiful, and easy to make. Why this meal is so incredible though… is it is really just so delicious on all levels. The key is getting the Swiss Chard nice and crispy with an almost “fried” taste. Kind of like kale chips. How does that sound?

A HIT OF GARLIC, SAUTEED SWISS CHARD, PERFECT COOKED EGG, AVOCADO, AND A DRIZZLE OF SRIRACHA. OH WOW.

I love how beautiful Swiss Chard is. Its rainbow assortment of stem colors is as pleasing to the plate as it is to the palate! Plus Swiss Chard is so good for you too. Packed with vitamins K, A, and C as well as a good source of magnesium, potassium, iron, and fiber.  

I have always enjoyed Swiss chard but recently it was showing up a lot more at my local farmers market so I have been grabbing a few bunches every week. I love my kale recipes but it is so nice to switch it up too. The key with Swiss chard is knowing how to flavor it and cook it down. Well, that is exactly what I do in this recipe.

TIPS:

• Swiss Chard can be washed, dried, and cut 2 days ahead. You can chill it in sealed bags lined with dampened paper towels.
• Chard can also be cooked 4 hrs ahead and reheated over low heat.
• Add other toppings like salsa, onions, or tomatoes
• Boil your egg hard or soft. A runny yolk melts right in with the chard.

Enjoy! Perfect “clean eating” meal, protein-packed, diet-friendly, and a flavor explosion in every bite.

SERVINGS

1-2

INGREDIENTS

• 2 tbsp (divided) olive oil
• 1 garlic clove, minced
• 1 bunch of organic Swiss Chard
• 1-2 eggs, boiled
• a few slices of a ripe avocado
• Himalayan salt and pepper to taste
• Sriracha or hot sauce
• OTHER OPTIONAL TOPPINGS: onions, salsa, or tomatoes

DIRECTIONS

1. Cut the stems and most of the center ribs of the chard, discarding any tough portions. Next stack the chard leaves and roll into cylinders; cut crosswise to make about 1 inch wide strips. (You can also saute the ribs and stems if you want as well).
2. Add 1 tbsp oil to a pan over medium heat. Add the garlic and let cook for about 1-3 mins. When the garlic is cooked, take it out of the pan so it does not burn. Place on a small plate.
3. Next add another 1 tbsp of oil to the pan for the chard. Place the chard in the pan; most likely in batches. Season with salt and pepper. I add 1-3 tbs of water here too to help the process. Let wilt down then add the next batch. Cook until tender, about 6-10 minutes. You’re looking for crispy and golden spots here and there throughout the chard – hello flavor.
4. While the chard is cooking, boil 1-2 eggs in boiling water for about 6-8 mins. I like the yolk just slightly cooked and if you like a runny yolk, then you will want it even less. A runny yolk is delicious with the chard too.
5. Once the chard is well sauteed and crisped up – add the garlic back in the pan and stir well.
6. Plate the chard, add the warmed cooked hard or soft boiled egg right on top, add a few slices of a ripe avocado, more salt + pepper to taste, and last, add a hit or two of Sriracha or hot sauce. ENJOY!

Perfect and super easy “clean eating” meal, protein-packed, diet-friendly, and a flavor explosion in every bite.