Rainbow Chard. At least that's what I think it was.
My Beijing backpack was the perfect bag for lugging pounds of veggies around town. Sure, people stared at me because I had giant leaves sticking out behind my head... but I'm used to getting stared at (just not in America).
Isn't the chard pretty? Who can resist such lovely colors? Now... what do do with it?
I started by chopping the stems up. Evenly diced the stems looked a whole lot like celery. But this is not celery!
Toss the chopped up stems (about a cup) int a pan along with half of an onion, and minced garlic. I melted ghee as my cooking fat, but you could use any sort of oil or butter. Toss in spices; pepper, salt, thyme and anything else that catches your fancy.
After your stems have cooked until they are not too crunchy, add the leaves (which you should have chopped up).
Put a lid on the pan and steam for a few minutes until the leaves look like this:
Toss things around a bit, get the veggies nice and soft and combined... and then crack two eggs on top of everything.
Plop the lid on the pan again so that the eggs cook even (and the veggies don't burn) until they are set just how you like them. Sprinkle more salt and pepper.
There you have it. Lunch. Maybe add a piece of toast, or a pumpkin chocolate chip muffin, if you so desire. Squirt ketchup or mustard if you have a craving for more flavor. And now give yourself a little pat on the back - you just made a colorful and nutritious meal in less than 20 minutes. Hurrah!