Poaching is a quick, easy, and nutritious cooking method. Learn the secret to poaching eggs. This healthy technique reduces the chances that egg cholesterol can oxidize reducing any health risk.
Plus, get more leafy green vegetables in your diet with this quick one pot recipe.
Step-by-step instructions for a super healthy, quick, and delicious meal any time.
- 1 medium clove garlic
- 4-6 cups water
- 1 tsp apple cider vinegar
- 1 lb Swiss chard, chopped
- 1 tsp fresh lemon juice
- 3 Tbs. extra virgin olive oil
- Sea salt
- Fresh ground black pepper to taste
- 4 organic free-range eggs
- Grated Parmesan, Romano, or feta cheese (optional)
- Chop garlic and let sit for 5 minutes to bring out its health-promoting properties.
- Bring water and vinegar to a rapid boil. fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
- Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
- Rinse Swiss chard under cold running water just before cutting. Cut off tough, bottom part of Swiss chard stems. Cut white stems into ½” slices or all stems if using rainbow chard. If using only red chard, discard stems. Cut leaves into 1″ slices.
- Add the chopped leaves/stems to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.
- Reduce heat to a fast simmer, making sure there is enough water to cover the eggs. Place greens in a colander and press out excess water.
- Transfer greens to a serving dish and toss with rest of ingredients, except eggs and cheese, while it is still hot.
- Top with cheese, if using.