Ever wondered why the nutritious leafy green swiss chard often has a burgundy leaves? It is because swiss chard comes from the same species as beetroot. In West Africa, one of the common leafy greens consumed is taro leaves. However, these leaves are poisonous unless properly cooked. It is used in dishes such as kontomire stew in Ghana and Egusi in Nigeria.
In the US, a suitable and great alternative for making these dishes apart from using spinach, will be swiss chard. It is just as hearty as taro leaves and not poisonous. Swiss chard tends to be bitter when uncooked, with the bitterness decreasing with cooking.
For this Swiss Chard Toast recipe, we paired and complimented the cooked swiss chard with the herbal spicy flavor notes of the POKS Green Chili Seasoning.
INGREDIENTS:
- Swiss Chard
- Garlic Cloves
- Olive Oil
- Goat Cheese
- Sourdough Bread
- Eggs
- POKS Green Chili West African Seasoning
- Chili Flakes (Optional)
RECIPE
- Toast the sourdough bread with olive oil and spread on the goat cheese.
- Sauté the swiss chard in olive oil, seasoning with POKS Green Chili Seasoning.
- Top the toast with the sautéed swiss chard and a fried egg.
- Sprinkle on chili flakes for that extra kick!