- Ready Time : 0 min
- small drizzle olive oil
- 1/4 cup chopped scallions, (the white parts)
- 1 bunch chard, chopped, coarse stems removed*
- mustard oil (see below)
- 1/2 cup cooked wheat berries (or quinoa, farro, etc)
- 1/2 avocado, chopped, w/ a squeeze of lemon
- a few sliced radishes
- optional: poached eggs
- optional: toasted & chopped almonds
- 1 tablespoon olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons white balsamic vinegar
- salt & pepper
- Mix together your mustard oil, cook your wheatberries, poach your eggs, set aside. (see notes for specific instructions).
- In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.
- Add the chard and a pinch of salt and pepper. Use tongs to move the chard in the pan so that the uncooked parts start to wilt. Add 1/2 of the mustard oil and stir the chard to lightly coat. Remove chard from the pan just before it’s completely wilted. (It’ll continue cooking a bit and you don’t want it to become soggy).
- Plate the wheat berries with the chard, avocado, radish slices and poached eggs. Sprinkle with a bit more salt and pepper and drizzle on the rest of the mustard oil. Top with toasted almonds (not pictured, but delicious).
Cook wheatberries: soak overnight. Drain, rinse, then simmer in a pot full of lightly salted water for 45-60 minutes until they’re soft yet chewy. Drain, then serve. Store any extra in the fridge for up to a week. (1 cup dry makes about 2 cooked cups).
Poach eggs: Crack room temperature eggs separately in tiny bowls and have them ready. Heat water in a medium pot until just below boiling (to the point where you see tiny bubbles on the bottom and sides of the pan). Add a good splash of white wine vinegar, then swirl the water. Drop 1 egg in. Gently move the water to ensure it’s not sticking to the bottom of the pan. Don’t touch it for about 3 minutes, then use a slotted spoon to scoop it out. (I prefer to do 1 egg at a time, but you can do 2 if you’re a pro).
Source: Love and Lemons