Acelgas con Huevo - Swiss Chard Spanish Style

I tend to think of dishes with eggs in them as main dishes, but this is more of a side dish. There are a number of Mediterranean vegetable dishes that include egg, but are not intended as the centrepiece of the meal. It really isn't any stranger than having a side dish with cheese or bacon in it, so I need to get over it. 

 

That said, I do not see why you could not throw in a couple of extra eggs, serve this with good crusty bread, and call it dinner.  Or as it is, pile the leftovers (should you be so fortunate as to have any) on said bread, serve it in small portions, and call it tapas.

 

True Spanish style calls for more oil than I actually used; and do use the higher quantity if you are adding more eggs. You could speed this up - not that it isn't already quite speedy for an apparently fairly elaborate dish - by cooking the Swiss chard in advance. (You know; leftovers. Or at least planovers.)

 

2 to 6 servings 

20 minutes prep time

 

 

500 grams (1 pound) Swiss chard

1 large tomato

1 small fresh onion with greens, 

 OR 2 green onions

2 cloves of garlic

1 to 2 tablespoons olive oil

2 tablespoons red wine vinegar

1 large egg

 

Put a pot of water on to cook the Swiss chard. Wash and trim it. Chop the stems into bite-sized pieces, and the leaves a little more coarsely. 

Blanche the tomato in the boiling water for 1 minute, then cook the chard in it, stems and leaves, for 2 to 3 minutes. Rinse both in cold water. Peel and chop the tomato, and set it aside. Drain the chard well. 

Wash, trim, and chop the onions. Peel and mince the garlic. 

Heat the oil in a medium-large skillet over medium-high heat. Cook the onion for a minute or two, until well wilted. Add the garlic and cook for just another minute. Stir throughout. 

Add the tomato and mix it in well, then reduce the heat. Let the mixture simmer for 5 or 6 minutes, stirring occasionally, until the tomato has released all its liquid and cooked back down to just moist. Add the vinegar and mix it in well, and cook for a minute or 2 more, until the raw vinegar odour has dissipated. Add the Swiss chard, mix it in well, and cook, stirring occasionally, until it is done to your liking. 

Meanwhile, break and whisk the egg. Add it to the pan, and mix it in so it scrambles in small pieces. As soon as it is just set, remove the Swiss chard, etc, to a serving dish. 

Serve at once; or this is also very good at room temperature.

 

 

 

 

Last year at this time I made Fish & Summer Vegetable Chowder.