This morning I made this dish for breakfast to accompany my over easy free range eggs cooked in extra virgin organic coconut oil. I enjoy using the bright runny yokes to dip the Chard in for an extra dose of flavour. Cooking in an ample amount of Ghee provides you with those healthy saturated fats that the chard readily soaks up for long lasting energy and no roller coaster blood sugar trips that will leave you craving more sweets before your next meal.
This recipe can also be used as an accompaniment for any lunch or dinner entree as well, pair it with a well sourced animal protein and eat until satiety. Remember there is no need to count calories if you are eating nutrient dense whole foods.
- 1 Bunch of Red Swiss Chard, with stems separated from leaves, and cut into bite size pieces.
- 2-3 Green Scallions, diced
- 3 cloves of garlic
- 2 tablespoons of Ghee or Clarified Butter
- 2-4 Cherry Tomatoes, sliced along the rib into quarters to retain juices.
- 2 tablespoons of chopped fresh dill
- 1 lemon wedge
- Black Peppercorns
- Coarse Sea Salt or Pink Himalayan Sea Salt
Melt Butter in skillet over medium low heat.
Once smoking add garlic and white parts of scallions, crack sea salt and peppercorns into the butter, sauté for two minutes.
Add Chard stems, and sauté to soften.
Add Chard leaves and mix around to coat with the butter.
Cook until leaves start to wilt, then add in chopped dill and cherry tomatoes.
Squeeze lemon wedge over skillet and mix throughout the ingredients.
Heat for a minute or two and serve.