Archive for ‘Chard’

July 9, 2012

Eggs, Greens, and Tomatoes

This recipe is less of a recipe than it is a concept. That is, once you know the basics, you can go to town, or as I’ll mention below, places around the world!

The concept is this, and it is easier than you might expect:

Eggs + veggies + additional toppings/spices = a fast, delicious, and healthy meal with endless combinations!

You can internationalize this, too! Add some garam masala to Indianize this culinary concept.

OR, try adding some soy sauce, Shao Hsing rice wine, Asian sesame oil, garlic, ginger, and chopped cilantro to Sinicize the concept! Whisk yourself away to Greece by adding oregano and feta for some Greek flavor, or for an Italian twist, toss in some fresh basil leaves, thyme, oregano, crushed red pepper, and mozzarella. Mamma Mia, indeed!

Other ingredients that I would highly recommend: red curry paste (or any other curry paste), caramelized onions, roasted garlic, chili oil (or any other flavored oil), Chinese 5 spice (jerk seasoning, taco seasoning, or any other seasoning blends), sriracha, harissa, different kinds of cheeses, etc.

This concept is also a great way to use up your leftovers from last night.

Try to use canola, peanut, vegetable, sunflower or other oils that do not burn at medium to high heat. Most imported olive oil has high acidity, and because of this, burns at high temperatures. Depending on the type of olive oil you use, it can burn and not only impart a bitter taste to your food but also become carcinogenic.

 

Serves 1

Time: 15 minutes

2-3 eggs

Handful or more of chard or any other dark leafy green (spinach, kale, collard greens, beet greens, sweet potato leaves, etc.)

1 ripe tomato

2 tbsp of canola oil

1 small block of pepper jack cheese (or any other cheese. Feta is also a favorite of mine)

Seasonings (any kind you want, I like Mrs. Dash’s salt-free Extra Spicy Seasoning Blend)

Salt and pepper (to taste)

 

 1. To save time, heat up your skillet at medium-high heat.

2. In the meantime, dice your tomato, chop up your chard and separate the stems from the leaves, and cut your small block of cheese into small cubes.

3. Add around 1 tbsp of canola oil to the skillet. Throw in your tomato and chard stems and let them soften for a minute or two.

4. Throw in your chard leaves and let them wilt, which should take less than a minute.

5. Set aside your chard and tomato mixture in a separate bowl or on a plate.

6. In the same skillet (no need to wash), heat 2 tbsp of canola oil at medium heat.

7. Crack 3 eggs into the skillet and let them sit for about a minute. Once the whites are no longer translucent, break the yolk and swirl them around. Now move your egg mixture around constantly until they become scrambled eggs.

8. At this point, dump in your tomato and chard mixture and stir.

9. Once all of the ingredients are well integrated, add the small bits of cheese and other seasonings and stir to combine once again.

10. After about a minute, the cheese should have melted and the seasonings should have permeated your food nicely. At this point, you can add any fresh herbs or spices, add salt and pepper to taste, do a quick toss, and serve.

Happy eating!

Love,

Yang

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