Swiss Chard with Mushrooms and Eggs

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Is there a culinary Easy Button? I mean, one that doesn’t involve pizza delivery? Because some nights, I just want things to be easy. If I have to defrost or measure, it’s too much work. Do you have those nights? I’m guessing it’s not just me. This recipe is becoming one of my “go to” meals for those nights. You only need one pan, a cutting board, a knife, a spoon and a spatula. And the whole dish cooks in about 20 minutes. What’s not to love?

Adding to the love, the Swiss chard in our garden is going berzerk. Swiss chard is super easy to grow, pretty to look at with its multicolored stems and it keeps growing even after you cut it. Did I mention it’s a super food? Yep, it sure is. It’s a miracle plant, I tell you. If you have a little patch of soil or a raised bed, I highly recommend growing these greens.

A note about fungi. This recipe uses mushrooms, which I know are a controversial vegetable (or fungus?). Regardless, people either love them or hate them. I personally love them, Ellie hates them. If you have haters in your family, just substitute something else for the mushrooms. Red bell peppers would be good, especially if they are roasted. Or even white beans. Go crazy!

Eggs cooked in a nest of chard and mushrooms--easy and healthy!

Eggs cooked in a nest of chard and mushrooms–easy and healthy!

One thing you should not skimp on with this recipe are the eggs. Eggs are a centerpiece in this dish, so use the best, freshest eggs possible. You can cook the eggs to your preference, but I like the yolks runny–they become magic with the greens. This is one good place to use those $4.00/dozen farm eggs because you will really taste the difference.

Swiss Chard with Mushrooms and Eggs (serves 2)

  • 1 bunch Swiss Chard, rinsed well to remove any sand
  • 1 organic yellow onion, peeled and diced
  • 8 ounces mushrooms, wiped clean and sliced
  • 4 fresh eggs
  • 2 tbsp. olive oil
  • Kosher or sea salt and pepper to taste
  1. Trim the stems off the Swiss chard and dice into similar sizes to the onion. Add chopped stems to the onion.
  2. In a saute pan, heat the olive oil over medium heat. Add the onion and chard stems. Cook for about 5 minutes, until onions are soft and stems have started to soften. Stir well. Season to taste.
  3. Add mushrooms to the pan and cook for about 2 minute, stirring well to keep vegetables from getting too brown.
  4. Chop the Swiss chard leaves and add to the pan. Keep turning the greens with the other vegetables until the greens are coated with olive oil and juices. Saute until the greens are wilted. Reduce heat to medium/low
  5. Take your spoon and flatten the greens and veggies. Make four depressions in the greens.
  6. Crack one egg into each depression. Season top with salt and pepper. Cover and cook 2 minutes, until eggs are opaque and set, but yolks are still runny.
  7. Remove from heat and use a spatula to divide the pan of greens in half. Lift greens carefully with eggs intact and plate.
  8. Serve immediately.

Sweet Potato Black Bean Quesadillas

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Quesadillas have come a long way, baby. Back in the day (the 80s for me), restaurants that served quesadillas to us suburban folk stuck pretty much with overly salty cheese and maybe chicken. I thought they were the most boring of all Tex-Mex foods. Really though, they are a genius way to make the most of little bits of leftovers, and the flavor combinations are pretty much endless. This recipe is based on one from Sugar Dish Me (HERE is the original recipe) and we really like it. It has a great combination of flavors and is very high in good-for-you veggies.

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We used a very large, leftover sweet potato, some Swiss chard from our garden, leftover black beans and some chorizo sausage from Mae Farm. You can top your quesadillas with whatever you like. We are using our homemade tomato salsa and some unflavored Greek yogurt instead of sour cream.

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You could go vegan with this by leaving off the meat, cheese and sour cream and it would still be awesome.

Sweet Potato Black Bean Quesadillas (serves 4)

  • 4 whole wheat tortillas
  • 1 large or 2 small organic sweet potatoes, roasted
  • 1 lb. bulk hormone free chorizo sausage
  • 1 yellow onion, peeled and diced
  • 2 chipotle chiles in adobo sauce
  • 1/2 bunch organic Swiss chard, cleaned and chopped
  • 1 cup of cooked (or canned) organic black beans
  • 2 cups shredded pepper jack cheese
  • 1 jar homemade (or store bought) salsa (optional)
  • 1 small container of unflavored Greek yogurt (optional)
  1. Preheat oven to 400 degrees.
  2. Warm a large skillet over medium heat. Add olive oil and bulk sausage. Brown sausage and remove to a paper towel-lined plate.
  3. Remove all but 2 tbsp. of the fat from the pan. Return pan to heat and add onions and Swiss chard. Cook for 2-4 minutes, until onion is starting to brown and chard is wilted. Remove from heat.
  4. Chop the chipotle peppers and set aside.
  5. Mash sweet potato flesh until smooth and set aside.
  6. Spread sweet potato puree on half of each tortilla.
  7. Top sweet potato with about 1/2 cup of cooked sausage.
  8. Top sausage with onion/chard mixture.
  9. Top onions with black beans and peppers.
  10. Top the beans with shredded cheese.
  11. Fold the empty side of the tortilla over the filled side to make a half circle. Press down a bit to make it all stick together.
  12. Put filled tortillas onto a foil-lined baking sheet. Bake for 8-10 minutes.
  13. Use a pizza cutter or knife to cut each quesadilla into 2-3 triangles. Plate and serve with your choice of condiments!

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