Mixed Greens and Eggs
Member Barbara Korb sent me a note on how she loves to eat her greens - I created a detailed recipe. Recipe serves 2 but can easily be increased or decreased by doubling/halving ingredients.
Large bunch of any greens on hand - chard, mizuna, turnip or beet tops, vitamin green, roughly chopped. If you use kale or collards, chop into slivers(julienne). When sautéed, greens reduce to about 1/4 of their original volume.
1 small chopped onion, optional
1 small minced garlic clove, optional
1/4 teaspoon red pepper flakes, optional
1 Tablespoon olive or canola oil
salt and pepper to taste
Remove any tough stems from greens and chop. Heat a non-stick skillet on medium-high. Add oil and when it is warmed add onions if using and saute until lightly colored. Add garlic and red pepper flakes, if using, and saute for about 1 minute. Add greens and saute until nice and wilted, but still bright green. Make 2 wells or gullies in greens and then crack the eggs into the gullies. Cover the pan and cook until the egg whites solidify. This will only take a couple of minutes, so keep checking because you don't want to hard-cook the yolks. Salt and pepper to taste. With a spatula, carefully place an egg and 1/2 the greens on each plate.