Depending on how lucky you are with growing your vegetables this year, you may have some still toughing it out into the colder season. Chard is a tough guy,with some lasting well into the late October month but it varies as most Chard has two peak seasons a year.
I’m all about eating with the seasons. It’s easier on the pocket, you get the best and freshest produce that is about, and its what nature intended us to eat.
Chard is one of the tastiest leafy green veggies, not unlike Spinach, but still retaining a bitter earthy flavour. Chard comes in a few varieties, and most notably recognised for its wonderfully coloured stalks.
This is one of the most healthiest vegetable that you can eat, and the options of introducing this into your meals are endless.
Kale is another leafy green that’s gracing our shelves at this tie of the year also.
Both can be used shredded into soups and stirfies, popped into casseroles, sautéed in butter and added to mash or added to omelettes or fritattas.
One of my favourite ways to eat these veggies is in a simple nutritious breakfast that is delicious!
1/2 a medium onion
1 clove of garlic
4 inch piece of Chorizo
A good handful of either Kale of Chard
2 free range Eggs
Salt and Pepper
Simply peel and chop roughly the onion, peel and crush garlic and chop finely. Shred Kale/Chard.
Heat 1 tbsp of Olive oil in a non-stick pan over a medium heat, and fry the Chorizo until it expels its yummy oils then add the onion, garlic and Kale/Chard. Fry until the veg softens down, and season.
Heat your water for the eggs and add a dash of vinegar. Poach to your liking. (soft and runny is always a winner!)
Place a nice spoon of the Chorizo mix on the plate and pop your egg on top. Release that yolky goodness and enjoy!
(This is also awesome with chopped leftover spuds thrown in)