Grab Swiss chard while still available at the market—this dark leafy green begins to wane (when locally grown) in the winter months. During harvest time, Swiss chard’s verdant leaves and crispy stems offer a delightfully refreshing alternative to lettuce-based salads when paired with juicy tomatoes, now also on their last legs.
Store Swiss chard in the crisper drawer of your refrigerator for up to 1 week. Store ripe tomatoes at room temperature for up to 1 week.
Instead of bread croutons, use cooked chickpeas or quinoa for equal heartiness, texture, and flavour.
2 Tbsp (30 mL) extra-virgin olive oil
1 bunch Swiss chard, stems chopped, leaves sliced
2 garlic cloves, minced
2 – 1 in (2.5 cm) thick slices sourdough bread or gluten-free bread (day old is best), cut into large cubes
4 tomatoes, finely chopped
1/8 tsp (0.5 mL) sea salt
1/8 tsp (0.5 mL) chili flakes
2 Tbsp (30 mL) apple cider vinegar
1/4 cup (60 mL) sliced fresh basil
4 large organic eggs, poached
In large skillet, heat oil over medium heat. Sauté chard stems and garlic for 3 minutes, until fragrant. Add bread and toast for 1 to 2 minutes, until beginning to brown. Stir in chard leaves, tomatoes, salt, and chili flakes. Cook until chard is wilted and tomatoes are giving off juice, 2 to 4 minutes. Stir in vinegar and basil. Serve salad warm with a poached egg on top.