Chard and Egg Stir-fry

Guiso de Acelga

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


  • 10 large chard or spinach leaves
  • 2 tablespoons salted butter
  • 2


Cut the chard into strips and heat a saucepan of water to just below boiling. Add the chard to the pan and cook for 3 minutes, then drain and set aside. If using spinach instead of chard, shred the leaves but do not blanch in boiling water.

Melt the butter in a large saucepan over medium heat. Add the tomatoes, onion, peppers, and garlic and cook, stirring occasionally, for 3 minutes. A