8 portions

    • Ingredients
    • Olive oil
      ¼ cup
    • Bacon, diced ¼”
      2 cups
    • Onions, diced
      2 cups
    • Shallot, minced
      ¼ cup
    • Garlic, minced
      2 Tbsp.
    • Red pepper, cored, diced
      1 ea.
    • Swiss chard, stemmed, chopped
      4 cups
    • Kales, stemmed, chopped
      4 cups
    • Water
      3 Tbsp.
    • Tomatoes, cored, diced
      1 cup
    • Aleppo peppers
      1 tsp.
    • Eggs
      8 ea.
    • Paprika
      as needed


    1. Coat a large sauté pan lightly with olive oil and add the olive oil, bacon, and onions and cook for about 15 minutes over medium heat, or until the bacon has rendered most of its fat and is crispy.
    2. Add the shallot, garlic, and red pepper and cook for another 5 minutes.
    3. Add the Swiss chard, kale, and water and toss to coat with the vegetable mixture; cook until wilted. Add the tomatoes and Aleppo pepper and cook until most of the moisture has cooked off.

    For the poached eggs:

    1. In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt.
    2.  Crack an egg in a small bowl and check that the yolk didn’t break. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan. Following the current of the water as you pour the egg in, so that the white envelopes the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove the eggs with a slotted spoon and place on a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.
    3.  Serve a portion of the cooked chard mixture in a warm bowl, and top with a poached egg. Garnish with paprika and serve.