Sautéed chard and sugar beet leaves with eggs - allotment recipes

As I strive for a healthier lifestyle, I've been making conscious efforts to cut back on unhealthy eating habits and reduce my meat consumption. One way I'm achieving this is by incorporation more greens from our allotment into my meals. Today, I'm sharing a recipe that holds a special place in my heart - it's one my mum used to prepare for us during leisurely Saturday breakfasts at home. This dish is a staple of Kurdish breakfast cuisine and brings back fond memories of family gatherings around the table. 

 

This recipe is wonderfully straightforward, making it ideal for any time of the day. In fact, it served as my dinner tonight. I used chard and sugar beet leaves, along with onions harvested from my allotment. The flavour truly shines when you opt  for organically grown vegetables, elevating the taste to a whole new level. 

While chard and sugar beet leaves are my greens of choice for this recipe, spinach serves as a worthy substitute when these aren't readily available. 

Ingredients:

chard leaves and stalks

sugar beet leaves and stalks

1 onion

3-4 eggs

salt and pepper

paprika and curry powder

oil

 Method:
1. Begin by chopping the onion and the leaf stalks. In a frying pan, heat a few tablespoons of oil over medium heat and sauté the chopped onion and stalks until they are soft and golden. Add the chopped leaves to the pan and season generously with salt, pepper, paprika, and curry powder.

2. Once everything is well-cooked and seasoned, crack the eggs into the pan and mix them with the vegetables. Taste and adjust the seasoning if necessary.

3. When the eggs are fully cooked, serve the dish with flatbread for a hearty meal. Alternatively, enjoy it on its own. You'll find yourself making this dish time and time again—it's a delightful and unique twist on the classic omelette. The mild, almost sweet taste of the chard adds a lovely flavor dimension without any bitterness. 

Enjoy!