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Uove Strapazzate Colle Costole

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Raffa just taught me an extremely simple and delicious dish from Italy’s cucina povera tradition: uove strapazzate colle costole, or scrambled eggs with swiss chard. It makes a great light lunch or dinner.

Take the stems from white swiss chard, cut them into one-half inch segments, and boil in salted water until very well cooked, at least fifteen minutes, maybe more. Drain.

Lightly brown a clove of garlic in some olive oil over low heat, then add the swiss chard pieces and beaten eggs. Season with salt and pepper and scramble. At the last minute, before the eggs become too hard, add a generous splash of freshly squeezed lemon juice. A bright, lemony flavor is what you want, so don’t be too sparing. The acid will cause the eggs to turn a shade lighter. Remove from the pan and serve while the eggs are still soft.

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