Eggs In A Nest

Eggs In A Nest

This recipe makes dinner for a family of four, but can easily be cut in half or used for breakfast substituting toast for the rice. Don’t be afraid to experiment with it .

2 cups uncooked brown rice
2-3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic minced
2-3 carrots, finely chopped
1/2 cup dried tomatoes
1 bunch chard, coarsley chopped leaves and finely chopped stems
8 eggs

Cook the rice with 4 cups of water in a covered pot while the other ingredients are being prepared.

Add a few tablespoons olive oil to a 10-12-inch cast-iron skillet. Sauté the onions and garlic until lightly golden. Add the carrots and tomatoes. Add just enough water to rehydrate the tomatoes and sauté for a few more minutes. Add chard and combine with other vegetables. Cover for a few minutes while the chard wilts down.

Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.

Rainbow Chard Risotto

Rainbow Chard Risotto

5 cups canned low-salt chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped rainbow chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls
if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing ad- ditional Parmesan separately.

Chard and Cheddar Omelet

Chard and Cheddar Omelet

2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces chard, stemmed, chopped (about 3 cups packed)
3/4 teaspoon hot pepper sauce
5 large eggs
3/4 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

Ham and Cabbage Stew

Ham and Cabbage Stew

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.

Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

Frittata with Chard

Frittata with Chard

1 Bunch chard, stems and leaves coarsely chopped
5 Tbs olive oil
1 Garlic clove, peeled and finely chopped
1/2 tsp salt
6 eggs
Freshly ground black pepper
Scapes would also be a nice addition to this dish.

To prepare the chard, bring a large pot of water to a rolling boil. Drop in the chard and boil for 3 to 4 minutes, or until it is tender. Drain, rinse under cold water and then squeeze out as much moisture as you can.
Put 2 T. of the olive oil and the garlic in a nonstick frying pan and set over medium-high heat. When the garlic starts to sizzle, add the greens and about 1/4 t. of the salt and mix well. Stir and cook for about 1 minute. Turn off the heat.

Put the eggs into a medium bowl and beat them well. Add 1/4 tsp, pepper to taste and chard. Mix well, separating the chard pieces. Put 3 T. oil in a nonstick, omelet-type frying pan with a metal handle (it has to be able to go in the oven) and set over medium low heat. Stir the egg mixture in the bowl and pour it in, swirling the pan to spread it evenly. Cover and cook for 5 minutes.

Preheat the broiler. When the eggs have cooked for 5 minutes, turn the heat down to low and cook another 5 minutes. Uncover the frying pan and put it under the broiler for about 2 minutes, or until the top has set. Slide the frittata onto a serving plate and serve hot.