Valdobbiadene Prosecco Superiore Take Two: Bartolomiol and La Farra
Recipe type: Vegetarian Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2+
Super easy and satisfyingly tasty, I served whole wheat tortillas with this but your favorite rustic bread or home made Naan bread would be just as delicious. Serves 2 with leftovers or 4 as a smaller serving.
  • 1 tablespoon avocado or olive oil
  • 2 to 3 shallots, chopped
  • 1 large garlic clove, minced
  • ½ to 1 teaspoon smoked paprika (start with ½, taste and add more if needed)
  • 1 bunch swiss chard, washed, ribs removed, greens torn into silver dollar-sized pieces
  • ¼ of a lemon
  • sea salt to taste
  • 1 can of Aduki beans, drained (save liquid)
  • 1 cup of vegetable broth
  • 2 to 4 eggs
  • ¼ cup gorgonzola or another soft blue vein cheese
  1. In a sauté pan over medium heat, sweat the shallots in the oil until translucent (about 3-5 mins).
  2. Add the smoked paprika, garlic and stir.
  3. Add the swiss chard, stir to combine; cover and cook a few minutes then stir, cover again. Repeat a few times until the chard is softening.
  4. Squeeze the lemon juice over the chard and stir.
  5. Add the Aduki beans and stir lightly.
  6. Note you might need to turn the heat to medium-low at this point.
  7. Add ¾ of the vegetable broth. You want there to be about ¼-inch of broth at the bottom, not more.
  8. When it is hot, make small spots on top of the chard to crack the eggs into. Cover and let cook until the eggs are poached to your liking, from 2-4 minutes depending on your heat level.
  9. When done, remove pan from heat. Add dallops of the cheese, placing them just under the chard so they melt.
  10. Serve immediately.
Recipe by Savor the Harvest at