Prep 5 mins
Cook 5 mins
This is a take on an original Joe's Special from San Francisco. A Joe's is one of the true San Francisco treats, like Hangtown Fry, Cioppino and sourdough french bread (try and find Rice-A-Roni in ANY San Francisco restaurant; GOOD LUCK!). Swiss Chard is the "extra" and a hearty change-up from spinach in this version. This makes a good low-carb meal choice.
- 1⁄4 cup olive oil
- 1 lb extra lean ground beef
- 4 eggs, beaten lightly
- 1 garlic clove, minced
- 1 cup mushroom, chopped
- 1⁄2 cup white onion, chopped
- 1 bunch swiss chard, coarsely chopped, stems removed
- 1⁄4 cup dry white wine or 1⁄4 cup dry sherry
- 1 pinch nutmeg, freshly grated
- 1 teaspoon salt
- 1 teaspoon black pepper, coarsely ground
- 1⁄2 cup romano cheese
- Heat the olive oil over a high flame then add the ground beef.
- Cook until is beef almost browned, then add the garlic, mushrooms and onions. Cook until they are soft.
- Add the wine and heat to boiling, then the chard and stir.
- After the chard has wilted, add the eggs, salt and pepper. Grate a little nutmeg over the lot.
- Stir until the eggs are no longer runny and then remove pan from the heat.
- Stir in the romano cheese and serve.
i spent a few of my formative years in the Bay Area, and, at that time, new joe's special was a common businessmen's lunch special at the better san francisco restaurants....my father brought home a recipe from one of them, and new joe's special became a rotation regular in our home, 40 years ago....this recipe captures that exact taste....i did not attempt the swiss chard - just spinach and chopped, frozen at that....in all other aspects, i went to the letter of the recipe, and the result was outstanding...