Swisschardscramble Recipes

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SWISS CHARD SCRAMBLE



Swiss Chard Scramble image

I found this in the Relish.com newspaper supplement this week and want to try it. If you try it before I do, please review. Looks good but it also sounds like it needs more spice.

Provided by Penny Stettinius

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 small sweet onion, chopped
2 garlic cloves, pressed
4 -6 leaves swiss chard, chopped
1/4 cup fresh oregano or 1/4 cup fresh parsley, chopped
6 eggs, beaten
1/2 cup parmesan cheese, grated
1/4 teaspoon salt
fresh coarse ground black pepper

Steps:

  • Heat oil in a medium skillet.
  • Add onion and garlic and saute about 5 minutes.
  • Add chard and herbs.
  • Saute until wilted, about 2 minutes.
  • Add eggs, cheese, salt, and pepper.
  • Cook, stirring, until eggs are set.

Nutrition Facts : Calories 426.8, Fat 29.1, SaturatedFat 9.9, Cholesterol 656.5, Sodium 1089.3, Carbohydrate 10.5, Fiber 2.3, Sugar 4, Protein 30.9

BACON, POTATO, AND SWISS CHARD SCRAMBLE



Bacon, Potato, and Swiss Chard Scramble image

Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

3 ounces bacon (3 strips), chopped
1/4 cup extra-virgin olive oil
1 pound baby Yukon Gold potatoes, sliced into 1/4-inch rounds
1 small onion, halved and sliced (1 1/2 cups)
1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced
1 tablespoon chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 to 3 cloves)
8 large eggs, beaten
Salsa or hot sauce, for serving

Steps:

  • Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
  • Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

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