Chard with Goodness

Looks like are going to buy a house.

We put an offer in. It was accepted. Now we just have to get past all the checkpoints (inspection, title review, etc., etc.) and then we will have new home. I will be ridiculously excited! And so will Matt. He has already fully designed and priced out the CrossFit gym he wants to build in the garage.

In other fitness news – I’ve been running a bit more lately. The hint of warmth in the mornings makes it lovely to be outside. And that time of day when the sun is rising, daybreak coloring the world from dark to light – it’s so pretty.

I’ve also figured out that I can stream Pandora on my phone so now I can listen to cool music when I run. My station of choice is “Pop Fitness Radio”. Through my careful use of thumbs up and thumbs down, I have refined the station to reflect my tastes.

I now get a pace-boosting medley of Maroon 5, Rihanna and Carly Rae Jepsen. Unfortunately, I also have to listen to a lot of commercials for chocolate milk. Apparently the milk industry is paying heavily to try to persuade me to drink chocolate milk as a recovery drink. Um, no, thank you.

What I did have part of my post-run brunch was this recipe. I was starving and it was delicious. As I munched it down, I thought to myself, “How can chard taste so good?”  Then I realized the fat of the olive oil and eggs, the crunch of the nuts and the no-fail goodness of garlic had a lot to do with it.

Chard With Goodness

Eggs, 2

Olive oil, 1 tablespoon

Chopped pecans (or other nut of your choice), 2 tablespoons

Garlic , ½ teaspoon

Salt and pepper, to taste

Green or red chard, 1 bunch (about 3-4 cups)

Coconut oil (bacon fat or other fat good for frying)

  1. Hard boil the eggs.*  Let them cool and then peel.
  2. Using a fork, smash eggs in a small bowl. Add olive oil, nuts, garlic powder, salt and pepper. Set aside.
  3. Remove the stems from chard. Then roll leaves into a tight roll. Cut the roll in half and turn one half so both flat ends are facing the same direction. Starting at flat end, slice into ¼ inch or so slices, so you end up with strips of chard. (If this doesn’t make sense, click through to this post to see some photos that might help.)
  4. Add coconut (or other cooking oil) and chard to pan. Over medium heat, sauté chard until wilted, about 3-4 minutes.  Turn off heat.
  5. Add egg mixture to pan and stire\.  Eat and enjoy.

*Everyone seems to have a preferred method of hard boiling eggs. If you don’t have one, use mine. Place eggs in pan of cold water.  Place pan on the stove over high heat. Once the water starts boiling, start a timer for 12 minutes.  When timer off, the eggs are done.