CHEF JEFF — ONE BYTE AT A TIME: Wilted Greens and EggsNeed 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.
By: Herald Staff Report,
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
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.
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