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What You Need
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(EACH SERVES ONE PERSON)
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• 2 T OLIVE OIL
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• ½ CUP CHOPPED ONION
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• ½ BUNCH FRESH CHARD
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• 2-3 SHIITAKE MUSHROOMS, SLICED INTO ¼ INCH THICK SLICES
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• SALT & FRESHLY GROUND BLACK PEPPER
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• 1-2 EGGS
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How You Make It
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CUT OUT THE THICK, TOUGH CENTER RIBS OF THE CHARD LEAVES. CHOP THE RIBS INTO ½ INCH PIECES AND PLACE IN A BOWL. ADD THE CHOPPED ONIONS AND MUSHROOMS TO THE BOWL. CUT THE REMAINING CHARD LEAVES CROSSWISE INTO 1 INCH RIBBONS, SET ASIDE. HEAT THE OLIVE OIL IN A LARGE, STICK FREE SAUTE PAN (WITH COVER) ON MEDIUM HIGH HEAT. ADD THE ONIONS, CHARD RIBS, AND MUSHROOMS. SAUTE FOR ABOUT 4 TO 5 MINUTES, UNTIL THE ONIONS ARE TRANSLUCENT AND THE MUSHROOMS ARE A LITTLE BROWN ON THE EDGES AND HAVE STARTED TO GIVE UP THEIR MOISTURE. ADD THE GREEN SLICED CHARD LEAVES TO THE SAUTE PAN. USE TONGS TO TURN THE LEAVES OVER IN THE PAN SO THAT THE LEAVES GET COATED WITH SOME OF THE OLIVE OIL AND THE ONIONS AND MUSHROOMS ARE WELL MIXED IN WITH THE LEAVES. SPRINKLE WITH SALT & PEPPER. SPREAD THE MIXTURE EVENLY OVER THE BOTTOM OF THE PAN. CRACK ONE OR TWO FRESH EGGS IN THE CENTER OF THE PAN, OVER THE CHARD MUSHROOM MIXTURE. LOWER THE HEAT TO LOW AND COVER THE PAN. COOK 3 TO 4 MINUTES, CHECKING AFTER 3 MINUTES. WHEN THE WHITES ARE COOKED, REMOVE THE PAN FROM THE HEAT AND USE A SPATULA TO GENTLY TRANSFER THE EGGS AND CHARD TO A PLATE TO SERVE.
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