Here’s a wonderful recipe for your summer greens. I made this serving with collard greens and swiss chard, but use any greens you have on hand. Remember to wilt the greens gently- don’t overcook them or they become pungent and you lose the nutritious benefits. Low calorie, nutritious and delicious!
BAKED EGG WITH WILTED GREENS – SINGLE SERVING
- 1 tbsp butter
- chopped scallions
- chopped garlic
- pinch salt
- greens, washed, dried and trimmed
- freshly grated reggiano cheese
- one large egg
Preheat your toaster oven to 400 degrees F. In a small saute pan melt half of the butter and saute the mushrooms, scallions, garlic and salt over medium heat, stirring often. Add the remaining butter, drop in the greens, reduce the heat to low and cover the pan. As the greens reduce in size, stir all of the ingredients together until the greens are tender.
Spoon half of the mixture into a small oven proof ramekin, add the grated cheese, then spoon in the remaining mixture. Carefully break the egg into the center of the greens and place in the toaster oven for 8-10 minutes. Use a fork to check the egg, I like my yolk runny. Do not overcook or the white of the egg will become rubbery.
For a larger serving, use your conventional oven and a larger baking dish. You can create wells in the greens to receive the eggs. Enjoy! ~TH~