Sauteed red Swiss chard with egg

One day I saw some large vegetable on sale. It had red stems and green leaves. So I decided get some and find out what it was. At dinner, my husband took an interesting look at the dish of dark red and dark green. He asked me what it was, I told him I didn't know anything about it apart from its name, the Red Swiss Chard. He took some bites. It was definitely a nice vegetable, though we both did not know how to characterize the taste. It was good when cooked with a sweet and sour fish sauce.


Recipe: Sauteed red Swiss chard with egg


Ingredients:
- 2 cups chopped red Swiss chard, leaves and stems separated
- 1 clove garlic finely chopped
- 2 tablespoons (TB) oil
- 1 TB Vietnamese sweet and sour fish sauce (or mix fish sauce with rice wine, vinegar and sugar)
- 1 egg, beaten


Procedure:
Heat pan on medium heat with 1 TB oil. Add chopped garlic. When garlic sizzles, add chard stems and turn up heat to med-high or high to cook for 1-2 minutes. When stems are half cooked, add leaves and fish sauce. Mix and stir well. Turn heat down before pan dries out. Take out chard. If pan has more than 1 TB liquid, then drain liquid until 1 TB is left. Add 1 TB oil and fry egg in pan on med-high heat. When egg is cooked, cut into pieces and mix with chard. Serve hot.