I often read about the health benefits of eating leafy greens- swiss chard, spinach, kale, etc.- but eating a plate of steamed greens does not appeal to me at all. Texture is a huge factor in whether I enjoy a food or not, and the thought of a mushy pile of wilted spinach or kale makes me gag. I know that I need to eat these nutrient-rich foods, so over the years I have found ways to eat my leafy greens- and even enjoy them!
Unfamiliar with exotic leafy greens like I was? No Meat Athlete produced this great chart that will help familiarize you with some of the nontraditional options. Maybe I will try each of these this summer?
Ingredients for four servings:
1 T olive oil
1/2 a sweet onion
1/2 a bunch of swiss chard, about 6 large leaves
2 oz goat cheese
1/4 cup milk
Preheat oven to 400 degrees. Thinly slice onion, and in an ovenproof nonstick skillet cook onion in olive oil over low heat for about 20 minutes, or until caramelized.
While onion is cooking, prep the other ingredients. Wash swiss chard, remove tough stems, and chop. Whisk eggs and milk together, season with salt & pepper.
Once the onions are done, add the chard and cook for about 2 minutes until just wilted. Add the eggs and stir for another couple minutes until they begin to set. Crumble goat cheese over the top, then move the skillet to the oven and bake until the eggs are set. Depending on how done the eggs were beforehand, this should take about 20 minutes.
Cut into four pieces, and enjoy! To complete the meal, serve with a simple salad or fruit on the side.