Some meals don’t need much explaining. A few ingredients, cooked well, layered together in a bowl, and suddenly breakfast or lunch is both completed easily and something you want to eat.
This bowl started with gorgeous fresh rainbow chard, a favorite of mine in the spring. If you’ve never cooked with it before, it’s okay! The stems have a gentle sweetness and a little bite; the leaves cook down soft like spinach but with more structure. Nothing goes to waste because both parts cook beautifully (unlike Kale, where it’s best to not use stems).
I like to start by sautéing thin slices of garlic in olive oil. Not browned, just warmed until fragrant. Then the diced chard stems go in first so they have time to soften. After that, the leaves hit the pan and collapse quickly into a glossy pile of greens.
Lentils are the backbone here. They bring protein, fiber, and a soft earthy flavor that pairs well with the garlicky greens. French green lentils work especially well because they stay intact instead of turning mushy.
Then there’s the egg. A jammy egg sits right in the middle of the spectrum between soft-boiled and hard-boiled. The whites are fully set, but the yolk stays thick, creamy, and almost spreadable. When you cut into it, it mixes into the lentils and chard and becomes the sauce for the bowl.
Fresh cracked black pepper on top is important. A small squeeze of lemon is nice too if you want a little brightness.
This is the kind of meal that checks a lot of boxes without trying to. It’s filling, simple, and built from ingredients that are easy to keep around. Lentils in the pantry. Greens in the fridge. Eggs on the counter.
It also reheats well if you make extra. Just cook a fresh egg when you’re ready to eat. And isn’t that just the best some mornings? Garlic, greens, lentils, egg. That’s it. And it works perfectly.
Garlicky Rainbow Chard with Lentils and Jammy Eggs
Equipment
- Medium saucepan
- Large skillet
- Cutting board
- Chef’s knife
Ingredients
Lentils
- ¾ cup dried green or brown lentils
- 2 cups water
- ½ tsp salt
Jammy Eggs
- 2 large eggs
Garlicky Rainbow Chard
- 1 large bunch rainbow chard
- 3 garlic cloves thinly sliced
- 1½ tbsp olive oil
- Salt to taste
- Fresh cracked black pepper to taste
To Finish
- Fresh cracked black pepper
Instructions
Cook the Lentils
- Add lentils, water, and salt to a medium saucepan.
- Bring to a boil, then reduce to a simmer.
- Cook uncovered for 18–22 minutes, until tender but not mushy.
- Drain any excess liquid and set aside.
Make the Jammy Eggs
- Bring a small pot of water to a boil.
- Gently lower in the eggs.
- Cook for 7 minutes for a jammy center.
- Transfer immediately to an ice bath for 2 minutes.
- Peel and slice in half.
Prepare the Rainbow Chard
- Separate the stems from the leaves of the chard.
- Dice the stems into small pieces.
- Roughly chop the leaves.
- Heat olive oil in a large skillet over medium heat.
- Add sliced garlic and cook 30–60 seconds until fragrant.
- Add diced chard stems and cook 2–3 minutes until slightly tender.
- Add chopped chard leaves and a pinch of salt.
- Sauté 3–4 minutes, stirring, until wilted and glossy.
Plate
- Spoon the garlicky chard and then lentils into bowls.
- Top with halved jammy eggs.
- Finish with fresh cracked black pepper (and anything else you might like, such as lemon).
Notes
If your chard stems are very thick, sauté them an extra minute before adding the leaves.
This bowl also works well with soft boiled eggs or poached eggs.