Fantastic Fridays and Cheesy Chard

Goldy, Hermione and Jai arrived with a  bunch of Swiss chard in tow. I was all ready to offer spring spinach on ‘doodles’ but once I caught sight of that beautiful bunch of earthy, vibrant chard I just couldn’t resist.

“Let’s put it in the frying pan and see what happens.” I suggested and proceeded to rummage through the fridge.”I have eggs, cheese, tomato…and that’s it.” And so it was decided- we would have cheesy chard.

First we trimmed the stalks from the chard, rinsed it and chopped it into little bits. The bits went into the frying pan along with minced garlic, 2 Tbsp olive oil and 12 tsp salt.

Then in went two seeded tomatoes. We let these ingredients swelter and wilt- their collective juices creating a flavor whose sum is so much greater than it’s parts.

Once the greens wilted down enough we added two eggs and 1c. (I was fairly generous) of shredded cheddar cheese. We scrambled the eggs over medium heat until everything was  cooked and then it was time to eat.

“Mmmmmmm,” the baby liked it.

“Mmmmmmm,” I liked it.

“Um, I’m sorry Kim.” Goldy is such an honest friend, “I think that maybe because I am not used to eating cheese anymore that’s why, but I don’t really care for this.” Ah well, you can’t please everyone.

Any so if you like cheese you’ll love this dish…but if not- simply scramble the eggs in without the oozy orange goodness that’ll undoubtedly go straight to your thighs. Sometimes I wish I didn’t like cheese either.


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