Red Chard Pasta with Egg and Balsamic Vinegar


Stuck at home on a snowy day? Here’s a fast and healthy dinner to make with things you already have in the cupboard and garden (Amazingly, our chard is still alive!) The egg – cooked pad siew style – gives the dish a satisfying protein boost, and the balsamic adds a fun, tangy kick.

Pretty Chard!

Pretty Chard!

Put pasta water on to boil, and cook spaghetti or linguine.

Sautee the Chard, Garlic and Onion

Sautee the Chard, Garlic and Onion

Chop up 1/2 a mild yellow, or white onion, and saute in olive oil with a clove or two of garlic, until the onions are translucent. Chop 3-5 big leaves of chard, and add to the pan, along with a splash of water or broth. Saute until tender to the teeth, but not soggy.

Cook the Egg in the Middle

Cook the Egg in the Middle

Drain the pasta water and add your cooked pasta, along with a pat of butter and salt and pepper. Stir, evenly coating everything. Then push everything to the edges of the pan, leaving a bare circle in the middle. Crack an egg in the space and scramble. (The pasta will start to brown in places, which is good.) When the egg is set, add a splash or two of balsamic vinegar, stir everything together, and serve!

Red Chard Pasta with Egg and Balsamic

Red Chard Pasta with Egg and Balsamic

Ingredients

  • pasta (spaghetti or linguine)
  • 3-5 big leaves of chard
  • 1/2 yellow or white onion
  • 1-2 cloves garlic
  • splash of balsamic vinegar
  • an egg
  • salt and pepper
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About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in comfort food, Dinner, easy, Recipe and tagged , , , , , . Bookmark the permalink.

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