When I was little, my mother used to always make my sister and I eat chard. Yes, I tried to feed it to our dog and get out of eating it in every way possible. Not that my mother was a bad cook, quite the contrary, but I just thought it was nasty! Since I love eggs, I thought this might be a pleasant way to disguise the nutritious chard leaves.
Chard is full of chlorophyll, phytonutrients, and cardio-protective flavonoids also found in kale, strawberries, and broccoli. It also contains syringic acid that is a powerful blood sugar regulating property. It inhibits and slows carbohydrates from breaking down, thus keeping blood sugar in balance. And yes, I could go on and on about the anti-inflammatory, detoxification, and cancer preventing properties of this leafy green.
Here is a quick, easy, and tasty way to eat your chard and be full of energy throughout the day!
2 leaves green chard
handful of green onions or chives
handful of basil
2 eggs (pasture and farm raised)
raw sharp cheddar cheese
- Chop all the vegetables and sauté in coconut oil for about 3 minutes
- Beat the eggs with a splash of milk and add to the pan to cook
- Top with salt, pepper, cheese, and tomatoes
I used yellow tomatoes because thats what I had in the refrigerator. I think this would be great with feta cheese crumbles as well to give the eggs a salty flavor.
**The chard might turn your eggs slightly reddish/purple so don’t be alarmed!