I love brunch. 

If you’ve read this blog over the course of its life, then you know how much I love to share brunch ideas. 

Today’s brunch is all locally sourced and absolutely delicious. 

It all starts with simple ingredients. Rainbow chard. Farm fresh eggs. Local butcher shop bacon. 

My new favorite place to go on Saturday mornings is Me & McGee Market in North Little Rock. It is a gorgeous little farm stand with all the freshest veggies and fruit. 

The produce and eggs are so pretty it’s hard to pass them up. So I didn’t. 

Swiss chard is one of those greens I avoided at the grocery store. But thanks to my experiment with Green Chef, I have mastered fixing them to be so delicious. And you only need about three ingredients. 

Sautéed Rainbow Chard

You will need:

• 1 bunch rainbow chard
• 4-6 slices of bacon, sliced into small bits
• 2 cloves of garlic, minced 
• Salt, pepper and red pepper flakes, to taste

Slice the bacon into small bits. Sauté until crisp and most of the bacon fat has rendered. 

While the bacon cooks, prep the chard. Slice down the sides of the center stem to remove leafy greens. Save the stems. Slice stems into bite sized pieces; set aside. Roll chard leaves into a bunch, and slice into ribbons. 

Remove bacon from pan. Add chard stems to bacon grease. Sauté for 3-4 minutes. Add garlic and season with salt, pepper and red pepper flakes. 

Add leafy greens to hot pan. Sauté until chard begins to wilt. Add more pepper, red pepper flakes and salt, if desired. Remember the bacon is salty. Add cooked bacon back to the pan.

Heat oil in a separate pan. Fry egg until yolk reaches desired consistency. I like mine runny in the middle. 

Plate chard and top with fried egg. Enjoy. 

I love greens, but I’ve never taken the time to make them. With this cooking method, I plan on making them all the time.