Swiss Chard, Bacon and Poached Egg Recipe from Christina Falco Baldwin of Little Girl, Big Knife
- 2 large bunches of Swiss chard, sliced into thin strips
- 1/2 onion, sliced
- 4 cloves of garlic, chopped
- 4 strips of bacon, sliced thin
- 1 can of petite diced tomatoes
- 1 can of white beans, drained and rinsed
- 1 cup of chicken broth, use if necessary
- ½ cup white vinegar
- 8 eggs
- Handful of fresh parsley, chopped
- Salt, pepper and dash of red pepper flakes
- 1 tablespoon of balsamic vinegar
Cook bacon in large skillet and remove with a slotted spoon once cooked and set aside. Remove all but a tablespoon of bacon fat and sauté onions, garlic and red pepper flakes for 5 minutes, then begin to add Swiss chard. Be sure to add sprinkle of salt to each layer of greens. Once they begin to wilt add tomatoes and vinegar, then cover and simmer. If the swiss chard seems to be drying out, add a little chicken broth. While simmering, sauté white beans in small amount of bacon fat or olive oil in a skillet until they brown and begin to soften. Add beans to Swiss chard, cover and simmer on low heat for 10 minutes. Add bacon and parsley, and then remove from heat.
Bring 16 cups water to boil in a 6 quart saucepan over high heat. Add vinegar and 2 teaspoons salt, lower heat to medium, and bring to a simmer. Swirl water with a spoon to create a whirlpool. Crack one egg at a time into a small bowl and carefully slide egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels to drain.
Divide chard and bean mixture into bowl and top with poached eggs and sprinkle of fresh parsley.
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