Chard, Onions, Pasta And An Egg

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   ["Wash and chop the chard. Separate the stems and leaves as you will add them at different times. The stems should be sliced into about 1/2"" pieces.", "Get salted pasta water boiling and salted egg poaching water boiling. Heat the oil to medium in a large skillet - everything is going in there eventually so I mean it when I say large! Yeah, I know, 3 pans, one dinner - it is totally worth it!!! Also crack the egg into some sort of small dish.", "Add the sliced onions to the skillet and season them with a pinch of salt. Saute them until they start to sweat. Add the tomatoes and also start boiling your pasta which will most likely take 7-8 minutes. Add the chard leaves to the skillet and saute everything together until the leaves are cooked and everyone is tender. You probably have about 3 minutes left on the pasta timer right? Put the egg in the poaching water and add the chard stems to the skillet, season with a bit more salt and also some pepper - you want them to retain some crunch so go easy on the heat.", "Your pasta timer just beeped - drain it and immediately dump it into the skillet, toss everything together, then move it to whatever dish you are eating out of (I use a shallow bowl). Go get the egg, use a slotted spoon or scoop thing to drain the excess water, and place it reverently on top - we love the poached egg!! Now grate or sprinkle parmesan on top and finally give a good drizzle that butternut oil over the whole thing.", "Seriously ... enjoy."]

* Per serving · 4 servings · Values may vary.

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