Serves: 4
Total Time: 35 minutes
RECIPE OVERVIEW Hearty Swiss chard is an ideal partner for a fried egg, especially when the rich, drippy yolk breaks and mingles with the earthy greens. To keep this recipe quick, cook, or bloom, minced garlic in olive oil and then wilt handfuls of chard before adding red bell pepper and a pinch of red pepper flakes. The greens become tender in 5 minutes. Drain the vegetables and use the same skillet to quickly fry four eggs. A spritz of lemon adds brightness.
2 tablespoons extra-virgin olive oil, divided, plus extra for serving
5 garlic cloves, minced
2 pounds Swiss chard, stemmed, 1 cup stems chopped fine, leaves sliced into ½-inch-wide strips
1 small red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
¼ teaspoon table salt
⅛ teaspoon red pepper flakes
4 large eggs, divided
Lemon wedges
1. Heat 1 tablespoon oil and garlic in 12-inch nonstick skillet over medium-low heat, stirring occasionally, until garlic is light golden, 3 to 5 minutes. Increase heat to high; add chopped chard stems and then chard leaves, 1 handful at a time; and cook until wilted, about 2 minutes. Stir in bell pepper, salt, and pepper flakes and cook, stirring often, until chard is tender and bell pepper is softened, about 3 minutes. Off heat, season with salt and pepper to taste. Transfer to colander set in bowl.
2. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs in second bowl. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering; quickly swirl to coat skillet. Working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute.
3. Let skillet sit off heat, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks.
4. Divide chard mixture evenly among serving plates, top each with 1 egg, and drizzle with extra oil. Serve immediately with lemon wedges.

Author: wael

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