Belonging to a local CSA (Community Supported Agriculture) means that you have to get a little creative in the kitchen since you don’t always know what is coming. This last week, we received what seemed like 10 pounds of rainbow chard and more leeks. So chard was on the menu for breakfast, lunch, dinner and even my green shakes.
Some info on chard:
- It tastes delicious, especially with bacon.
- Its stems and leaves should be cooked separately at least to start. The leaves cook a lot like kale and beet greens since they are thick and fibrous and need to break down.
- It contains a ton of phytonutrients, and provides many anti-inflammatory benefits and helps to regulate blood sugar. References here.
- According to WebMD, you should not eat chard if you are prone to kidney stones.
Chard Hash & Eggs
- 4-7 chard leaves (sizes are variable so use your best judgement), stems removed. Chop leaves and stems and set aside separately.
- 1 leek, green part removed, thinly sliced width wise
- 3 cloves of garlic minced
- 2-4 slices of bacon, chopped — I used back bacon for this recipe but any bacon will do.
- 2-3 tbs red wine vinegar
- 1/4 cup of white wine or chicken stock
- salt and pepper to taste
- eggs (qty depends on how many you want)
One. Start with the chard stems. Heat fat in pan over medium heat and add the chard stems. Sauté for a couple minutes until slightly browned, then add wine or stock and cook until moisture is evaporated (about 5 minutes).
Two. Add leeks and garlic. Season with salt and pepper. Cook for 2 minutes, as the moisture evaporates add the vinegar. Add the chard leaves. Cook for another 3-5 minutes total until the leaves become wilted but not overcooked. Add the bacon and toss together for another minute.
Three. Plate hash. Fry an egg or two and place on top of the hash. I like my egg over easy so the yolk acts like a sauce.