chard n eggs

A few nights ago I made myself chard and eggs for dinner. 

As I ate this alone in my dorm I was reminded of Saturday morning at the Bilandzija’s in 2012.

My dad’s garden has been a constant in my life ever since I can remember. I loved seeing the garden change through the seasons, every few months we were brought new gifts from the earth and different sensations on our taste buds. 

In winter and spring dark leafy greens grow most-one of those being chard. When I was a kid-picking these leaves on the weekend became a breakfast staple-something that I could rely on. 

Here is what I remember most about this meal. 

My dad would first pick a big bunch of chard from the garden-it looked like more than we could handle, but once cooked it would shrink to about ⅓ of its size. 

He would then grab a large cast iron skillet and drizzle olive oil and begin to heat. As that slowly became warm he would chop an onion. He added the onion to the hot pan and stirred until it became slightly translucent and a bit caramelized. 

Sometimes he would add a clove of garlic-not always. 

While this was happening a separate pan would be heated with a tad of butter. 

As everything was sizzling, he would chop the chard and add it to the onions-he flavored simply with salt and pepper and then covered it with a lid. 

As soon as the butter was ready he added whisked eggs. On a low heat he would let the eggs slowly cook-again adding nothing but salt and pepper.

Once the chard was wilted and cooked- he squeezed a bit of lemon to brighten up the flavor. 

The heat was turned off. 

Breakfast was ready. 

Our plates were served with an equal portion of chard and eggs and a piece of toast with butter and jam. 

We would sit at our wooden table and enjoy this simple breakfast together. 

A few nights ago I made myself chard and eggs for dinner, and this is what I was reminded of. 

RECIPE IF INTERESTED (serves 5-8 people)

1 tbsp of olive oil

⅓ of an onion, diced

Optional (1 clove garlic) diced

HUGE bunch of chard, chopped

1 tbsp of butter

10-12 eggs

Salt and pepper to taste

Lemon to taste

Toast, butter, and jam. 

1. Heat olive oil in a pan, dice your onion and add it in. Sauteing for 3-5 minutes.
2. While this is happening you can dice your garlic and add it in 1 minute before the chard
3. Add your chopped chard, season with salt and pepper, cover for 3-5 minutes until wilted and reduced in size, stirring occasionally. 
4. Heat butter in a pan
5. Whisk eggs into a bowl with salt and pepper, Once the butter is hot, andd your eggs to the pan. Cook to your desire, stirring every once in a while (don’t over mix)
6. Add a squeeze of lemon to your cooked chard, mix.
7. Serve all on a plate, Optional but recommended: serve with toast topped with butter and jam.