Rainbow Chard & Wheat Berries

Ingredients

• small drizzle olive oil
• ¼ cup chopped scallions, (the white parts)
• 1 bunch chard, chopped, coarse stems removed*
• mustard oil (see below)
• ½ cup cooked wheat berries (or quinoa, farro, etc)
• ½ avocado, chopped, w/ a squeeze of lemon
• a few sliced radishes
• optional: poached eggs
• optional: toasted & chopped almonds
• 1 tablespoon olive oil
• 2 teaspoons dijon mustard
• 2 teaspoons white balsamic vinegar
• salt & pepper

Instructions

1. Mix together your mustard oil, cook your wheatberries, poach your eggs, set aside. (see notes for specific instructions).
2. In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.
3. Add the chard and a pinch of salt and pepper. Use tongs to move the chard in the pan so that the uncooked parts start to wilt. Add ½ of the mustard oil and stir the chard to lightly coat. Remove chard from the pan just before it's completely wilted. (It'll continue cooking a bit and you don't want it to become soggy).
4. Plate the wheat berries with the chard, avocado, radish slices and poached eggs. Sprinkle with a bit more salt and pepper and drizzle on the rest of the mustard oil. Top with toasted almonds (not pictured, but delicious).