CHEF JEFF — ONE BYTE AT A TIME: Wilted Greens and Eggs

Need a delicious, easy way to eat your greens? Try sauteing them in olive oil and garlic, with a touch of seasoning and vinegar, and add eggs.

Wilted Greens and Eggs

1 clove garlic, minced

1 tablespoon olive oil

1 small bunch fresh, sliced greens (chard, kale, spinach, escarole, mustard, collard or savoy)

1 teaspoon ground nutmeg

Sea salt and pepper to taste

¼ cup balsamic honey vinegar

2 eggs

Saute garlic in olive oil over medium-low heat, about 2 minutes. Add greens, nutmeg, coarse grinding of salt and pepper; cook until just wilted. Remove from heat and divide greens. Using same pan wiped clean, cook 2 eggs over-easy (or scrambled) in touch of olive oil. Add balsamic honey vinegar and simmer on low heat for 2 minutes. Place eggs on or beside greens; drizzle reduced honey vinegar over all. If you’d like, top with shavings of favorite aged cheese.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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