Breakfast

Rule About Eating #1:

I don’t think there is any faster way to create a poor eater than to force food upon someone else “because it is good for you.”

Rule About Eating #2: Never make a bad recipe twice. I have made my share of poor food as a result of bad recipes. Once you know either the recipe doesn’t work or that you simply don’t like it, don’t make the tragic error of ever trying it again.

So given these two rules, how does one actually end up eating something like chard? I’m sure that there are people who are born liking greens, but I am not one of them. But, greens are available locally nearly year round, and I wanted to find ways to prepare them such that I would actually LIKE eating them.

After much trial and error, I have found one and only one chard preparation I really enjoy. You can find the original recipe in Rick Bayless’ cookbook, Mexican Everyday. The original recipe is essentially tacos made out of tender greens. When I make it next, I’ll take photos. Inspired by that recipe and my love for breakfast, I have come up with this scramble. The best part of this recipe is that it is FAST.

This makes breakfast for one person.

Start with three or four large chard leaves, more if the leaves are smaller. I know, it looks like A LOT, but just wait and see what happens.

Cut the middle stems entirely out of the leaves. Some people like to cook with the stems. As of yet, I am not one of those people. Then cut the leaves into half inch slices. Give them a good wash under the faucet, and leave any remaining water on the leaves.

I like my breakfast with a kick, so I add spice from the start.

Pour about a tablespoon of olive oil in a pan. This pan is a bit big for cooking for one, but the dark bottom of my non-stick pans makes it hard to show what is going on. (Admittedly, the bottom of this pan is, uh….well loved.) Nonstick pans work as well as cast-iron. Toss in a clove or two of minced or pressed garlic and a sprinkle of crushed red pepper flakes. Turn the heat to medium / medium -high and cook for about two minutes, until the garlic starts turning golden.

Then, toss in the chard leaves, about a 1/8th cup of water, and a generous pinch of salt. I know, it still looks like an awful lot of chard for any sane person.

Cover, and cook until wilted. This will only take 2-3 minutes. Take the cover off. Now, this is the part of the process that I think make chard worth eating. Keep the heat on medium high and press the liquid out of the chard until the chard is nearly dry. It will end up looking about like this:

When the chard is nearly dry, remove it from the pan. Turn the heat down to medium. In a non-stick pan, there is no need to add any extra butter or oil. In this pan, I add about a tablespoon of butter. Then I make scrambled eggs with three eggs, seasoned with salt and pepper. When the eggs are just about finished, I throw the chard back in. I sprinkle with some chopped chives from the garden and add a bit of whatever hot sauce I have in the cupboard.

But really, what is breakfast without toast with homemade strawberry preserves?

Yum.