“New Joe Special”
from David Little of Little Organic Farm
This recipe was demonstrated at CUESA's Market to Table programs on February 9, 2008.
The inspiration behind this recipe comes from getting my son Sage to incorporate more vegetables into his diet.
Serves 3-4
INGREDIENTS:
1 large red-skinned potato, medium dice
1 tablespoon olive or canola oil
1 large onion, medium dice
1 head of garlic, minced
1 pound ground beef
2 Fuyu persimmons, medium dice
1 bunch of Swiss chard (approx. 8-10 ounces), leaves cut into 2-inch ribbons and stems into 1-inch pieces (you can substitute any vegetable, such as spinach or Brussels sprouts, for the chard)
5-6 eggs
Salt and pepper, to taste
PREPARATION:
1. Place potato in a small saucepan and add just enough water to cover the potatoes. Add salt and simmer until potatoes are cooked halfway, approximately 8-10 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat and sweat onion and garlic for a couple minutes. Add ground beef and cook until meat is no longer pink. Add potatoes, with the cooking liquid, and persimmons. Cook for 2-3 minutes and add chard. Cook for 2-3 minutes more, or until potatoes and persimmons are cooked through and chard has wilted.
3. Crack eggs into skillet. Once whites are partially-set, stir until done. Season with salt and pepper and serve immediately.