Dana Treat – Treat Yourself

Smoky Flavors

Posted October 1, 2009

Smoky Chard Over Grilled Bread
Dana Treat Original
Serves 2

If you find yourself with only one bunch of chard, do not despair.  You can still make a dinner out of this, you will just have slightly less chard to go over the bread and I would cut the smoked paprika down to 1/2 teaspoon.

Olive oil
2 garlic cloves, minced
2 large bunches chard (any type)
1 tsp. smoked paprika
6 sun-dried tomato halves, thinly sliced
Salt and freshly ground black pepper
4 medium slices country bread, drizzled with olive oil and grilled or toasted
4 eggs, poached, fried, or hard-boiled and sliced

Cut the chard leaves off of each stem (you can also just tear it off).  Cut the leaves into approximately 2-inch strips.  Reserve the stems for another use.

Heat a large sauté pan over medium heat.  When hot, add just enough olive oil to lightly coat the bottom.  Add the garlic and stir constantly until just starting to brown.  Do not allow to burn.  Add as many chard leaves as will fit into the pan and sauté until starting to wilt.  Add more leaves and continue to cook down until wilted.  Continue this process until all the chard is in the pan.  Add the paprika, the sun-dried tomatoes, a sprinkle of salt and pepper and lower the heat.  Cook, stirring often, until the chard is very soft, about 20 minutes.

Meanwhile, grill the bread and cook the eggs to your liking.  An alternative here is to cook the chard in a smaller sauté pan that has a lid.  Make 4 wells in the cooked chard and crack an egg into each.  Cover and cook over low heat until the eggs are cooked to your liking.


Article printed from Dana Treat – Treat Yourself: http://danatreat.com

URL to article: http://danatreat.com/2009/10/smoky-flavors/

Copyright © 2009-2014 Dana Treat. All rights reserved.