We are always looking for recipes that use greens in the winter. We get a lot from the CSA, and, since they are so good for us, we always try to find a way to include these with a meal. Naturally, we were happy when we were reading Animal, Vegetable, Miracle by Barbara Kingsolver, with Stephen Hopp and Camille Kingsolver, and came across this recipe. We modified it a bit here, just to suit our tastes, and you should, too. Think of it as more of an idea than an actual recipe.
- Bunch of greens, chard, kale, etc.
- 1/4 onion, sliced into quarter moons
- 1 carrot, whittled with a vegetable peeler
- 2 eggs
- 1 Tbs olive oil
- Salt and Pepper to taste
- Jalapeño pepper rings, to taste
As for greens, you could use pretty much any kind you like. I’d avoid some of the more bitter greens, though, such as endive. Eggs: get ’em from a rancher who lets his hens run outside; bugs make the hens happy, which results in good eggs.
Mise en Place. Wash and chop the greens. Here we’re using Red Russian Kale, which might have been hit with a slight frost — it had a nice sweet flavor. Use a vegetable peeler to whittle down a carrot into thin strips; it’s for color more than anything. Slice the onion into quarter moons. Add other things you might like, but think nest, when you prep them.
Heat olive oil. In a large skillet, heat the oil over medium heat until it shimmers.
Add onions. Toss the onions, and anything else that you like to cook for a few extra minutes into the oil. Let ’em saute for a couple of minutes.
Add greens. Put all the greens, the carrots, the jalapeño rings, if using, and any other veggies you prepared, in the skillet, and cook until the greens are tender, about 5 minutes.
Add eggs. Once the greens are tender, make depressions in the greens, and crack an egg into each depression. Try not to break the yolk, but if you do, it’s not the end of the world. Season with salt and pepper.
Cover and poach. Cover the skillet and poach until the eggs are the way you like them.
Enjoy. We paired them with a bit of toast for dipping in the slightly runny yolk. The original recipe suggests serving over brown rice. Do what you think is best. Just eat those greens!
This is a really quick and tasty way to have greens. The fat in the yolk will balance out some of the bitterness in the greens, making them seem even tastier. And, you can go through a big bunch of greens in a meal. Four stars.