Sweet Potato and Swiss Chard Stems for breakfast
Most people know swiss chard for it's big, beautiful leaves and brightly colored stems.
The leaves are often steamed or used raw in salads and wraps. This recipe uses up the stem, which is often discarded. It has a texture similar to celery and keeps some of it's crunch when cooked. The flavor is very mild and just a tiny bit sweet.
This recipe uses only SIX INGREDIENTS, not counting salt and pepper. It so fast to whip up in the morning!
The fennel has a mild licorice flavor which is really nice with the sweet potatoes. If fennel isn't your thing, sub it out for some smoked paprika or turmeric for a different flavor profile.
Ingredients
1 large sweet potato
swiss chard stems
2 tablespoons butter
1 teaspoon fennel seeds
2 eggs
1 tablespoon chopped parsley
salt & pepper
Directions
Chop sweet potato into 1/2 inch cubes.
Melt the butter in a large skillet and add the sweet potato. Salt and pepper as desired and add the fennel seeds.
Put a lid on the skillet and let the sweet potato cook for a while, shaking the pan occasionally so the cubes don't stick.
Once the sweet potato is half way cooked, but not soft enough or a fork to go through easily, add the chard stems and a smidge more salt. Put the lid back on and continue cooking and occasionally shaking the pan.
Meanwhile, cook your eggs as desired. Poached is excellent for this recipe or simply pan fry.
Once the sweet potato and chard stems are cooked through, serve them up with an egg and garnish with chopped parsley.
