Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

Chinese Eggs with Chard and Chives

I'm not Chinese, but I do have a love of Chinese cooking.  Also, my husband works at a Chinese Bible camp here in the USA.  A few times a year, our camp cook will serve up my favorite dish that she makes, Swiss Chard with Chives and Eggs.  At camp, she uses either Swiss chard, spinach or some other greens and fresh chives.  Once she even did it with just chives.  It's got garlic and a little sesame oil, and she adds scrambled eggs to the dish.  When she serves it, there's a lot more green than eggs, but I wanted this for breakfast.  It could easily be changed up so that the greens are the main part, even to the point of eliminating the eggs.  I added the mushrooms just because I enjoy them.

Here's my take on Chinese Eggs with Chard and Chives

(For SCD, please see * note below)

This recipe requires two frying pans, cast iron preferably, one 6" to 8" and another 8" to 10."

Prepare 2 good sized Swiss Chard leaves (or spinach, kale or other similar greens), by separating the leaves from the stems.  Cut the stems into 1/2" pieces and keep them separate from the leaves, unless using spinach.  Cut the leaves into approximately 1" pieces, about 1 cup total.   

In a soup sized bowl, beat well, then set aside:

3 eggs
Approximately 1/4 teaspoon Everything seasoning* or sea salt

In the larger frying pan melt over medium-high heat:

2 tablespoons each coconut oil and butter

Add, and cook for about 2 minutes:

1 clove garlic, minced

The reserved stems from the Swiss chard

Add, cooking and stirring until the chard is wilted, about 2 minutes: 

The reserved, cut up leaves from the Swiss chard

About 3 tablespoons minced, fresh chives

2 medium sized mushrooms, sliced

1/4 teaspoon sesame oil

Approximately 1/4 teaspoon Everything seasoning* or sea salt

While this is cooking, melt over medium heat:

1 1/2 teaspoons each coconut oil and butter

Add the beaten eggs and cook them until they are just done.

Add the eggs to the vegetables and break them up into bite sized pieces, stirring to combine.  

Serve hot.  Enjoy!

*Note:  For SCD do not use Everything Seasoning, instead use sea salt.