A fried egg really does make everything better.
I donated blood yesterday, and spent most of yesterday afternoon snoozing on the sofa and eating everything in sight. I have an epic bruise on my arm today! Now that I’ve got some energy back, I wanted to make some comfort food. Which means eggs! This recipe makes enough for one, but it is easily scaled up.
1/2 bunch swiss chard, cleaned very well
1/2 sweet pepper, diced
butter and or oil, 1/2 tbsp
1 garlic clove, minced
a little bit of minced ginger, optional
salt and pepper
Cut the stems from the chard, and cut stems into small pieces. Heat the butter or oil in a skillet over medium heat, and saute the stem pieces, stirring occasionally. After a few minutes, add in the diced sweet pepper and cook for another 5 minutes. The stem pieces will give up some moisture, and will shrink up a little bit like onion does when you saute it.
While that is going, roll up the large chard leaves into a tight tube and very thinly slice the tube so that you get thin ribbons of chard. Into the skillet add some black pepper and salt, and stir in the garlic (and ginger, if using). When the garlic and ginger become fragrant, dump in all the chard ribbons and stir them in. They will wilt very quickly. I like my greens very wilted, but at this point the veggies are done at whatever level of wilted you like. once cooked down to your preference, put all the greens from the frying pan into a bowl.
Crack and egg and fry it in the oil and moisture that’s left in the frying pan. You can add more oil if you need to, but you should have enough. Put your fried egg on top of your grees in your bowl, and enjoy!