Scrambled Eggs and Swiss Chard Breakfast

Here's a quick breakfast that I enjoy making for the family. It's scrambled eggs and Swiss chard. Swiss chard is a great side dish to an egg breakfast. Chard is like spinach, but tastes better. It's meaty and earthy. Chard contains a lot of vitamins. 

Stems Tip

I recommend cutting off the stems from mature chard, but keep them if they're thinner than a pencil. Keep the mature stems for later stuff, like soup or baking. Add the young chard stems for some chewiness of the chard dish.  

Water Tip

We've cooked charge in our test kitchen many tie. We know that chard isn't like spinach which has a lot of water content, so we add a small amount of water to cook it. We simply leave the leaves wet after washing. No need to add water to the pan. Cook a little until the chard feels tender.

Ingredients

• 3 tablespoons olive oil
• 1 small red onion, halved and sliced thin
• 2 pounds Swiss chard, with big stems trimmed, all rinsed, and roughly cut up, and left wet 
• some salt and black pepper
• 1 tablespoon balsamic vinegar

Instructions

1. Heat the pan to medium-high and add oil and onion to the pan. Cook until the onion is soft and beginning to brown.
2. Throw in the chard. Use tongs to flip and stir with the onion.
3. Sprinkle the salt and pepper over the chard.
4. Cook until the leaves are wilted and the stems are cooked enough to be cut through easily with a knife.
5. Remove the pan from the heat. Splash with vinegar
   
6. Serve.

This is one manly, hearty breakfast.