Chard Italienne


Chard Italienne

Part of Ep. 1103 Ep. 1103 - Pretty Enough to Eat

Yield: (Serves 6)

Credit: Reprinted with permission from "" Rafe Montello, 2005


2 lbs. fresh chard greens
1/2 lb. onions, thinly sliced
3 cloves garlic, minced
3 Tbsp. olive oil
6 eggs
1/2 cup fresh Parmesan cheese, grated
1 tsp. salt
1/2 tsp. freshly ground pepper


First sweat down the chard. Roughly chop the chard, leaves and some stems. Put it in a big pot with a little water in the bottom and cover. Cook briefly over high heat until chard wilts and reduces in volume. In separate frying, pan heat olive oil. Add sliced onions and sauté until slightly caramelized. Add minced garlic and chard. Cook briefly over high heat. Remove from heat. Whisk in eggs, grated Parmesan cheese, and salt and pepper. Pour over chard mixture and cook over medium heat stirring occasionally until eggs begin to set. Serve immediately.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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