Despite his willingness to play along he might have been startled by the alarming amount of greens that suddenly took over our fridge but those suckers cook waaaay down I tell you! I was skeptical about this recipe as well but it came out surprisingly well. We had breakfast for dinner and the only thing that it needed was a dash of hot sauce (I like Sriracha but he prefers Tabasco), it was filling and, in my opinion, yummy considering it was mainly a bunch of greens (there were no leftovers). I liked the taste of the swiss chard over the kale but having a mix of multiple greens is the way to go (keeps it interesting!). I would add more mushrooms the next time around and Mr. Lawyer requested throwing in some kind of sausage but that would defeat the purpose of being healthy would it not?
Fried Eggs with Greens and Mushrooms
(Martha Stewart Living)Ingredients:
2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
2 garlic cloves, thinly sliced
6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, chard, mustard, or kale
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
Garnish: finely grated Parmesan cheese
1. Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
2. Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Garnish with cheese.
From this to that!