Ingredients:
8 oz swiss chard
5 Tbsp olive oil
1 medium yellow onion, fine dice
½ tsp red pepper flakes
2 large roasted garlic cloves
4 cups Steve’s Insta-Chicken Stock, or your own
Whole wheat rustic organic bread
Eggs
Pecorino Romano
Trim up the swiss chard of any discoloration and remove the stalks and ribs. Slice them into 1/4 –in ribbons. Put chard in a salad spinner or a colander. Place colander in a large bowl and fill with cold water and swish around. Let settle for a minute, then lift basket out of the water. Clean out the bowl and repeat process. Spin dry or pat dry with paper towels.
In a large saucepot heat olive oil over medium heat. Add the onions, cook, stirring occasionally, until they are just translucent. Add the red pepper flakes and one roasted garlic clove and chard. Stir until chard is wilted. Cover with stock by about ½-in. Bring to a simmer, cover and cook for about 30 minutes. Salt as needed.
To serve:
Toast one slice of bread per person. Spread a little roasted garlic on one side. Place in a wide soup bowl. Fry one egg per person. Pile some swiss chard onto the toast, drizzle with olive oil, and top with fried egg. Sprinkle grated pecorino over entire dish.
Yield: 4 servings
