Since starting the GAPS diet, I’ve found one of the most satisfying sides to serve with my eggs at breakfast is a large bunch of sautéed onions and chard. It leaves me feeling very satisfied, especially when I top them with a little butter when serving. I don’t even miss a piece of toast on the side when I have my veggies instead!
I make a large batch each week and then reheat a portion of them to go with breakfast. The key for them to still taste good as the week goes on is to make sure you don’t cook them very long the first time around. Then I just stick them in a glass dish in the oven while I make the rest of my breakfast. Perfect!
You can certainly vary this quite a lot by substituting a wide variety of other greens or vegetables. This combination, though, has come to be my favorite. I hope you enjoy it as much as I do!
Sautéed Onions and Chard
3 large onions, sliced
1 large bunch of chard (or other favorite green), chopped
3-4 Tbsp leftover bacon grease (or lard, coconut oil, or fat of your choice)
sea salt, to taste
balsamic vinegar, to taste
Melt 2-3 Tbsp of leftover bacon grease in a large skillet. Add sliced onions. Cook over low-medium heat until soft; stir frequently.
Add an additional 1-2 Tbsp of leftover bacon grease. Stir in chopped chard. Add sea salt to taste.
When greens are just wilted, turn off heat. Add a splash of balsamic vinegar to taste. Remove from stove and allow to cool.
Store in the refrigerator. Reheat at 350 degrees in smaller portions as desired.