Sautéed Rainbow Chard on Toast with Feta, Crispy Sage and Pickled Onions
Sautéed Rainbow Chard is a quick and easy way to prepare a nutritious side of greens. This recipe is fresh, vibrant and so so delicious! Infused with garlic, lemon zest and topped with Crispy Sage and pickled onions this is the Ultimate garden-to-plate breakfast (lunch or dinner!). The pickled onions are best to make at least the day before so they have time to infuse and pickle.
Sautéed Rainbow Chard on Toast with Feta and Crispy Sage
Fresh, nutritious and full of flavour, this garden-to-plate breakfast is easy and delicious! Make the most of the Rainbow Chard season.
Ingredients
- 2-3 garlic cloves
- 1 TSBP butter (or olive oil)
- 1 tsp lemon zest
- 3-4 Rainbow chard stalks and leaves
- 2 TBSP Feta (or add halloumi or cottage cheese)
- 2 TBSP Pepitas/ pumpkin seeds (or sunflower seeds)
- Pickled red onions to serve (see recipe below)
- 2-4 Eggs (optional)
- Salt to season
- 4 pieces Sourdough
Instructions
- Peel and finely slice garlic. Add to a pan on medium heat with butter. Cook for 2 mins.
- Roughly slice Rainbow chard stalks (1cm chunks) and add them to the pan. Cook for a further 2 minutes.
- Chop leaves and keep to the side.
- In another pan fry the eggs to your liking.
- Add chard leaves to the garlic and stalks and cook for 1-2 mins until wilted. Stir through Lemon zest and season with salt.
- Turn the oven grill on to 180 degrees. Drizzle Sage with olive oil or butter and place on an oven tray along with Pepitas. Toast under the grill until slightly golden watching carefully as this will take less than 1 minute. Alternatively, this can be done in the pan along side eggs.
- Toast sourdough and butter.
- Place two pieces of toast on each plate and evenly distribute rainbow chard mix, crumble on feta, top with eggs, sprinkle on toasted pepitas, and top with Red Pickled Onions.
- Add edible flowers for colour - I used Cornflowers and pea shoots.
Notes
The pickled onions are best to make at least the day before so they have time to infuse and pickle.
Simple Pickled Red Onions
Quick and easy pickled red onions add flavour to any meal. Add your seasonal garden herbs such as Fennel, Dill or Chilli to boost the flavours.
Ingredients
- 3 Red Onions
- 1/4 cup Apple Cider Vinegar
- 1/4 cup White Vinegar
- 1 1/2 TBSP Raw Sugar*
- 1 1/2 tsp Salt
- 1 cup Water
- 1/2 tsp Chilli flakes (optional)
Instructions
- Finely slice the red onions - using a mandoline is the easiest option.
- Cram as many red Onions into a clean sterilised jar.
- In a saucepan add the vinegar, sugar, and salt and stir until the sugar has dissolved and the mix starts to simmer.
- Add any extra flavours to the jar such as chilli, fennel flowers, fennel fronds, fennel seeds, mustard seeds, or peppercorns ( 1tsp per jar).
- Pour over the liquid and secure the lid.
- Allow cooling for one hour and place in the fridge.
Notes
To sterlise the jars place in a hot dishwasher run or wash and heat in the oven for 10-15 minutes at 110 degrees Celsius.
You can swap and use just one type of vinegar if you prefer.
*Swap to honey (1 1/2 TBSP)
Add herbs or spices for extra flavour
Use within 3 weeks.
