March 16, 2014
Swiss Chard, Mushrooms and Pork Belly with Poached Egg
Philippe Waterinckx, Tucson CSA
Not the most slimming of dishes, but very delicious.
1 tablespoon olive oil
2 bunches Swiss chard, chopped (or spinach, or any winter greens)
1 large onion, chopped
1 cup quinoa (or rice)
1 cup dry mushrooms
1 lb pork belly, cut in small cubes
1 tablespoon brown sugar
2 cup water
4 poached eggs
Salt and black pepper
Heat oil on medium heat in large skillet. Add chopped onions, diced pork belly, and sugar. Sauté for 15 minutes or until slightly browned.
Add greens, dry mushroom (shiitake mushrooms work well in this recipe), quinoa, and 2 cups of water. Stir together, cover, and cook on medium heat for 20 minutes. Add salt and pepper to taste. Stir occasionally.
Serve on individual plates or bowls. Add a poached egg on top of each serving.
How to poach an egg: bring some water and a dash of vinegar to boil in a pot. When water boils, turn heat down to a low simmer. Break an egg in a small bowl. Gently pour egg from the bowl into simmering water. Simmer for 1 minute until whites are cooked. Remove egg with slotted spoon. Repeat for remaining eggs.