Saucy Greens

For a true breakfast of champions, I love juicy sauteed Swiss chard with a fried egg on top. Sauteed greens are simple and will power up your nutritional intake which we can all use in the depths of winter.

For the expert cook:

Any greens: beet, Swiss chard, kale, mustard, collards, Chinese cabbage or even kohlrabi greens will saute beautifully. Simply roll them into cigars and slice thinly. Saute some onion and garlic and then add whatever vegetables are harvestable: zucchini, peppers (sweet or hot), eggplant, carrots, yellow squash. Season with salt, pepper, a bit of sugar and a splash of balsamic vinegar. When tender, about 10 minutes, turn off heat and stir in some chopped tomatoes. Off the heat, stir in a couple of tablespoons of sour cream or plain yogurt and top with a fried egg if desired.

For the novice cook:

1 small bunch of Swiss chard or other greens

1 clove garlic, minced

¼ c. onion, sliced

1 T. olive oil

1 T. balsamic vinegar

1 t. Sugar

Salt and pepper to taste

½ c. chopped tomatoes

2 T. sour cream or plain yogurt

1 T. sriracha sauce if desired

2 large eggs if desired

Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in heavy pan and saute until tender. Fry eggs in separate pan if you intend to use them. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste.