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Friday Feast: Grits with Swiss Chard and an Egg

October 28, 2011

When my friend Irene found out I was going all-vegetarian for one week, she immediately emailed me this awesome blog full of meatless recipes. Hoping to challenge my tastebuds a little rather than veggie pizzas or black bean burgers, I found this recipe for “Polenta with Swiss Chard and Garlic.” It looked delicious! But, I don’t really know how to make polenta, so I decided to substitute grits instead. It turned up so wonderfully, specifically since I could make a portion for one with no leftovers.

Grits with Swiss Chard and an Egg (Adapted from A Couple of Cooks)


1 1/2 pounds of Swiss chard

1 red onion

3 cloves garlic


eggs (one per person)

olive oil

freshly grated parmesan cheese

salt and pepper

  • Make the grits any way you usually make them… I did not use quick-grits though because they aren’t as smooth.
  • Meanwhile, wash the chard, remove the stems (I accidentally left one, and ick! Bitter!), and roughly chop the leaves. Thinly slice the onion, and cut the three garlic cloves into slivers.
  • In a large skillet, heat some olive oil (around 2 tablespoons). Add the onion and sauté until translucent, around 5 minutes. Then add the garlic and sauté for about 1 minute.
  • Add the chard and stir to combine. Cover the pan and sauté until the greens are dark and soft, around 5 to 7 minutes. Remove the cover and let the liquid evaporate for 2 to 3 minutes.
  • Remove from heat and add salt and pepper to taste (be careful not to add too much salt at this point!).
  • In another skillet, heat a bit of olive oil and fry the eggs.
  • To serve, place a scoop of grits in a bowl, top with greens and egg. Sprinkle with cheese, salt and pepper.
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