Friday Feast: Grits with Swiss Chard and an Egg
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)
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.