Poached Egg and Silky Braised Greens

Gentl and Hyers

Listen up: Swiss chard stems and ribs are a treasure—earthy, sweet, and resilient—as desirable as the ruffly leaves that surround them. Give them a head start before adding the leaves so they can soften a bit, sending vegetal juices into the pan to mingle with the garlic and olive oil. Don’t balk at the amount of olive oil here, either. The leaves will melt into the saucy cooking liquid, creating a perfect soft landing for a runny egg.

Makes 2 servings

• 1 large bunch Swiss chard, preferably rainbow
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, smashed
• Kosher salt, freshly ground pepper
• 1/2 teaspoon crushed red pepper, plus more for serving
• 2 large eggs

Cut off bottommost, tough and fibrous ends of chard stems. Strip leaves off ribs, then wash and dry leaves and stems separately (be thorough, they may be coated in a fine, silty dirt). Thinly slice ribs and stems crosswise. Tear leaves into large pieces and set aside separately.