Fitness Minutes: (11,285)
7/20/12 11:52 A
I did this with red beet greens yesterday, but I think it can be done with spinach or swill chard too. I steamed the greens, stems too. Then I scrambled 3 eggs and put them in the pan topped with the greens. I just stirred it all together till eggs were cooked. Then I added some feta cheese and pepper. It was delicious. It was my supper.
2 tablespoons olive oil 2 green onions or shallots, chopped 1 can of garbanzo beans, drained salt and pepper to taste 1 or 2 bunches Swiss chard, rinsed and chopped 1 or 2 large tomato, sliced 1/2 lemon, juiced
Heat olive oil in a large skillet. Stir in green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant.
Stir in garbanzo beans, and season with salt and pepper; heat through.
Place swiss chard in pan, and cook until wilted.
Add tomato slices, squeeze lemon juice over greens, and heat through. Season with salt and pepper to taste
I like it simply sauteed in a little bit of olive oil with some garlic, and then sprinkled with salt at the end. Other vinegars are good with it as well, such as apple cider or red wine vinegar, if you can use those. I cut the ribs out and cut them into small pieces and saute them first, then add the leaves and cook them together until the leaves are wilted. Another variation I like is to saute some onion or shallots or leeks with the ribs and add a little extra cooking liquid, like some stock or wine, and throw in a handful of Craisins or raisins and let them soak up the cooking liquid before adding the leaves in. The little bit of sweetness from the dried fruit works really well with the bitterness of the chard!
Voluntary Discomfort is the secret cornerstone of strength. We build our whole lives around increasing comfort and avoiding discomfort, and yet by doing so we are drinking a can of Weakness Tonic with every morning’s breakfast. ~Mr. Money Mustache 5K PR: 23:40 10K PR: 48:57 HM PR: 1:59:37 30K: 2:57:44
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