There’s been a lot of cake around here lately. A lot.
But there’s only so much cake one girl can eat (or so the waistband of my pants tells me).
So I figured it was high time for something veggie based…
No, not veggie based like all those cakes, but simple sautéed green veggies.
Wait, don’t go!
It’s not all green veggies, I used rainbow ones, that must count for something. And they are brilliantly garlic-y.
And I put spiced seeds on top.
And an egg, a perfectly runny and wonderful fried egg.
Ok, how about this… if you eat all your veggies you can have some cake.
Ok? Good.
Garlic Rainbow Chard
If you’re going to eat greens they may as well be garlic-y and rainbow coloured.
Serves 3 – 4
INGREDIENTS
- 1 large bunch rainbow chard
- 2 – 3 cloves garlic, crushed
- 1 Tbsp olive oil
- 2 – 3 Tbsp water
- lemon juice
METHOD
Slice leaves of chard from stems. Roughly chop, keeping leaves and stems separate.
In a large stock pot over medium heat sauté garlic in oil for one minute. Turn heat up to medium-high, add stems to pot and sauté 3 mins more, stirring regularly.
Add leaves and water, cover and steam a further 3 mins. Remove from heat and stir through lemon juice to taste.
Top with Chipotle Spiced Seeds — and a runny fried egg if that’s your kind of thing.
vegetarian // vegan // gluten-free // dairy-free // probably paleo // nut-free // soy-free
Chipotle Spiced Seeds
A little bit spicy and a little bit salty, make double and put on everything.
Makes ¼ cup
INGREDIENTS
- 2 Tbsp raw sunflower seeds
- 2 Tbsp raw sesame seeds
- ¼ tsp sea salt
- ¼ tsp chipotle chilli powder
METHOD
In a dry skillet over medium heat, toast sunflower seeds for 3 mins, tossing or stirring regularly as to not burn them.
Remove from heat, add sesame seeds and toss to combine, letting them toast through the residual heat of the pan.
Add salt and chipotle powder and toss to coat seeds. Cool completely and store in an air-tight container.
vegetarian // vegan // gluten-free // dairy-free // probably paleo // nut-free // soy-free
Looks delicious. I ate a plate full of veggies tonight, but I’ll bet yours tasted better! And so pretty!
How beautiful is that rainbow chard?!
It is delicious, we had this last night sans seeds and it was awesome!