Golden Turmeric & Swiss Chard Skillet Braise with Sumac Fried Eggs

Instructions

1. 1

   Start by prepping the star of the show. Strip the leaves from 2 large bunches Swiss chard. Chop the stems into 1/4-inch pieces, keeping them in a separate bowl from the leaves, which you should roughly tear. We treat them as two different vegetables here!

   10 min

   Tip: Make sure you wash the chard well to remove any grit before chopping.

2. 2

   Heat 2 tbsp olive oil in a large, heavy-bottomed skillet over medium-high heat. Add 1 can (15oz) chickpeas (make sure they are very dry so they crisp!) and 1 tsp cumin seeds. Fry until the chickpeas are golden and blistered, about 8 minutes. Season with 1/4 tsp kosher salt, then scoop them out into a bowl and set aside. We need that crunch for later.

   8 min

   Tip: Drying chickpeas with a paper towel before frying is the secret to getting them perfectly crispy instead of mushy.

3. 3

   Lower the heat to medium. In the same skillet, add another 1 tbsp olive oil, the chopped chard stems, 1 bunch spring onions (sliced), and 4 cloves garlic (sliced). Sauté until softened, about 6 minutes. Stir in 1 tsp ground turmeric, 1/2 tsp Aleppo pepper, and 1/2 tsp kosher salt, letting the spices bloom for 1 minute until fragrant.

   6 min

   Tip: Letting the turmeric bloom in the oil unlocks its deep, earthy flavor and gives the dish its golden hue.

4. 4

   Pile the torn chard leaves into the skillet—it will look like a mountain, but do not panic, they shrink! Pour in 1/2 cup vegetable broth and 1 tbsp lemon juice. Cover the skillet with a tight-fitting lid and braise for 8 minutes until the greens are completely collapsed and meltingly soft.

   8 min

   Tip: If your skillet lid isn't tight, you may need a splash more broth to keep the greens braising nicely.

5. 5

   While the chard braises, let's make your tahini puddle. In a small bowl, aggressively whisk together 1/3 cup tahini, the remaining 2 tbsp lemon juice, 3 tbsp ice water, and 1/4 tsp kosher salt until perfectly smooth and creamy. If it seizes, just add a splash more ice water and keep whisking.

   5 min

   Tip: Ice water is the trick to incredibly light, fluffy, and bright white tahini sauce.

6. 6

   While the chard finishes its braise, grab a separate non-stick skillet. Heat the remaining 1 tbsp olive oil over medium-high. Crack in 4 large eggs and fry them hard and fast so the edges get lacy and crispy while the yolks stay runny. Season them heavily with 1/2 tsp kosher salt, 1/2 tsp black pepper, and an essential dusting of 1 tsp sumac.

   4 min

   Tip: Frying the eggs separately keeps their edges perfectly crisp to contrast the silky braised greens.

7. 7

   Take the braised chard off the heat and arrange your crispy fried eggs right on top. Scatter the reserved crispy chickpeas over everything for that essential crunch. Drizzle the entire pan generously with the tahini sauce. Finish with a bright shower of 1/4 cup fresh dill and 1/4 cup pomegranate seeds. Bring the whole skillet to the table and dive in.

   2 min

   Tip: Serve immediately so the eggs stay warm and the chickpeas stay crunchy!