Green Eggs Scramble
I usually make Green Eggs Scramble with Swiss chard when I'm scrambling myself, since it’s a hearty dinner you can have on the table in about 20 minutes, even if you take time to scrub and microwave white potatoes or sweet potatoes to complete the meal. Using a hearty green such as kale or mustard adds about 8 minutes to the cooking time and uses one more pot, but even so is in the range of quick dinners.
Active time: 20 minutes. Total time: 20 minutes. Makes 4 servings.
Ingredients
4 cups chopped greens, preferably tender Swiss chard but also hearty kale or mustard
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup raisins
8 eggs
1 teaspoon salt, or to taste
4 ounces parmesan cheese, grated
Method
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If using robust greens such as kale or mustard, pre-boil as described in the notes below.
In a large skillet, heat the oil over medium heat. Peel and chop onion and put it in the skillet. Stirring frequently to keep from burning.
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Meanwhile, rinse the greens thoroughly in a big bowl of water. You may need to rinse them two or three times, changing the water when it gets dirty. Stack the leaves up on your cutting board so the stems line up, then make a V-shaped cut to remove the stems from the leaves. You may need to make two or three stacks. Cut off the bottom edge of the stems and chop the rest into pieces about 1/4 inch long. (The picture above is of collards, but it shows the general technique.) Add chopped stems to skillet and stir. Turn heat down to medium low if the onion mixture starts to burn.
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Peel and mince the garlic. After about five minutes, add garlic to skillet and stir once. Add chard leaves and raisins, stir, and cover skillet. Reduce heat to low and cook for about five minutes, until greens are tender.
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Meanwhile, break eggs into medium bowl. Add salt and whisk until light yellow, about 30 seconds. Grate parmesan if needed.
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When greens are tender, add eggs to skillet and stir to combine. Raise heat to medium, stirring frequently until eggs are set, about 2 minutes.
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Serve immediately, topped with parmesan cheese.
Tips and notes
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Pre-boil robust greens if using to minimize the bitter taste. In a medium pot, bring 6 to 8 cups of water to a boil. Add stems from greens first, reducing heat to keep water at a low boil. Add the leaves to pot about two minutes later. Boil for 5 minutes and drain. Press dry with a spoon. Add to skillet when the recipe above calls for adding the chard leaves.
