Warm Swiss Chard and Tomato Skillet Salad | alive - alive magazine

Name: Warm Swiss Chard and Tomato Skillet Salad | alive - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 1 bunch Swiss chard, stems chopped, leaves sliced; 2 garlic cloves, minced; 2 - 1 in (2.5 cm) thick slices sourdough bread or gluten-free bread (day old is best), cut into large cubes; 4 tomatoes, finely chopped; 1/8 tsp (0.5 mL) sea salt; 1/8 tsp (0.5 mL) chili flakes; 2 Tbsp (30 mL) apple cider vinegar; 1/4 cup (60 mL) sliced fresh basil; 4 large organic eggs, poached

www.alive.com

A skillet salad is the perfect fall transition meal. Swiss chard’s verdant leaves and crispy stems offer a refreshing alternative to lettuce-based salads.

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Ingredients

2 Tbsp (30 mL) extra-virgin olive oil
1 bunch Swiss chard, stems chopped, leaves sliced
2 garlic cloves, minced
2 - 1 in (2.5 cm) thick slices sourdough bread or gluten-free bread (day old is best), cut into large cubes
4 tomatoes, finely chopped
1/8 tsp (0.5 mL) sea salt
1/8 tsp (0.5 mL) chili flakes
2 Tbsp (30 mL) apple cider vinegar
1/4 cup (60 mL) sliced fresh basil
4 large organic eggs, poached