Prep Time: 45 minutes

Serves 2

Ingredients:

• 1 bunch Rainbow Chard, stems trimmed
• 1/4 cup diced Onion
• 4 cloves Garlic, peeled and minced
• 8 ounces Rolled Oats
• 2 Eggs
• 1 sprig Thyme
• 2 Tbsp. Olive Oil
• 2 Tbsp. Butter
• Salt and Pepper to taste

Bring a large pot of salted water to a boil over a high flame. Blanch the chard for 5 minutes, stirring frequently. Rinse under cold water in a colander until cool. Squeeze out as much liquid as possible. Meanwhile, bring 1 1/2 cups water to a boil along with a small pinch of salt. Add the oats and stir, simmering uncovered for 10 minutes. In a separate large sauté pan over a medium flame, heat the oil until hot. Add the garlic and stir until fragrant, about 1 minute. Add the chard along with a pinch of salt and pepper; continue to stir until heated through and completely tender, about 5 minutes. In another separate sauté pan over a medium flame, heat the butter until melted and foamy. Crack the eggs into the pan and cook until the white edges are browned, about 3-4 minutes. Flip gently and fry for another minute.