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Many recipes call for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic. If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.
I like fried eggs myself, but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete. To make a week of really fast breakfasts, sauté a huge amount of greens and keep in the refrigerator. Each morning, warm some greens and add poached eggs or a dollop of yogurt for a quick start to the day.
Sautéed Greens & Eggs
Use organic when available, makes 4 servings
Ingredients
- 4 cups finely chopped greens like kale (chard)
- 2 shallots
- 2 clove garlic thinly sliced
- 2 tbsp olive oil
- 4 to 8 eggs
- 4 cups water
- 1 tsp apple cider vinegar
- salt and pepper to taste
Instructions
- Add shallots and garlic to olive oil in pan over medium heat
- Cook for a minute
- Add greens
- Toss to coat and cook for 2 to 4 minutes until kale is wilted
- Season with salt and pepper
- Bring water and vinegar to simmer in large skillet
- Remove eggs from shell and add eggs one at a time
- Water in skillet should cover eggs
- Poach eggs until white is set about 5 minutes
- Remove from water with slotted spoon
- Nestle eggs in a plate of greens; serve with crusty bread Enjoy!
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