Recipes

Greens and Eggs

GF V veg

GREENS

The greens:

8 to 10 ounces mature spinach, washed and dried

8 to 10 ounces Swiss chard, washed and dried

2 tablespoons olive oil

1 small yellow onion

½ red bell pepper, chopped

2 scallions, chopped

1 teaspoon habanero pepper, seeded and finely minced

1 teaspoon fresh thyme leaves, chopped

2 tablespoons water

The eggs:

2 teaspoons olive oil or butter

4 large eggs

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Trim any tough brown ends from the stems of the spinach and Swiss chard. Cut the spinach leaves and stems into ¾ inch pieces and place in a large bowl. Tear or cut the Swiss chard leaves from their stems and center ribs. Chop the leaves into ¾ inch pieces and place in a separate bowl. Dice the chard stems into ¼ inch pieces and keep separate.
In a large lidded skillet, heat oil over medium heat. Add the onion, bell pepper, habanero pepper and scallions (white and light green parts). Cook until the vegetables begin to soften, about 3 minutes. Add the chard stems and cook another 2 minutes. Add the garlic, thyme, salt and pepper and cook for 30 seconds.
Add the chard leaves and water and stir. Cover and cook until chard is wilted, about 2 minutes. Add the spinach and recover and cook until greens are wilted, but still bright green, another 2 minutes. Uncover and remove from heat.
Make the eggs in a large skillet over medium heat. Heat the oil or melted butter and cook to your liking.
Place ¾ cup of greens onto each serving plate. Top with an egg and season with salt and pepper. Garnish with reserved scallion greens.

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