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| Swiss Chard, Veal With Eggs |
| Recipe contributed by Tom Todarello |
| Ingredients |
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| Preparation |
| Brown the veal in olive oil on high heat. Lower the heat to about medium and add the onions and garlic being careful not to burn them. Toss in the swiss chard and cover on low heat. Stirring occasionally. Add enough liquid to make 2-3 cups of broth. Taste for seasoning. Continue to simmer for at least 30 minutes. Shut off heat and add the herbs and stir in the beaten eggs. Either stir the cheese in now or add to individual servings. Serve with a crusty bread. Even better the next day. Serves 4-6. |
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