I was looking for some simple dinner ideas, something quick but still with a lot of flavor. Saw some beautiful red kale at the store and decided I wanted to my hand at greens, eggs and ham.
This is a really simple dish. If you've got a wok, this is a great way to use it, if not use a large saute pan with a tight fitting lid. Heat a tablespoon of olive oil over medium high heat. Once it's hot, add the thinly sliced slivers of one clove of garlic. Cook about 30 seconds but don't let the garlic brown. Add the de-stemmed leaves of what ever green you have on hand, here I used red kale and dandelion greens. Stir fry the greens quickly for about a minute. Add 1/2 cup of water and let the greens cook a bit in the water until tender. Once they have cooked down, make a well in the greens and carefully break an egg into the well. Season both greens and egg with salt and pepper and place the lid on so that the egg will steam in the greens. Let the egg steam for about 3 minutes. Once the egg has steamed to your preferred state of hardness, carefully ladle the greens and egg to a bowl. Sprinkle with you favorite pork product. Here I've used some crisped up pancetta but you can use bacon or ham. Serve while hot or while reading Dr. Suess's Green Eggs and Ham. Enjoy.
20 comments:
MMMm....just need some crunchy ciabatta toast points and you're all set!
LOVE the colors of the kale! Great photo....(are you using a mister?!)
Oh. My. God.
Isn't that kale beautiful? No mister, just a rinse to get any grit or sand off the greens.
MS, you can so do this. So easy.
Yes, I'm doing it for dinner but with spinach.
I was ohmygodding your photo of the kaaaale. And the other one. Yeah, lightheaded over both.
But I'm totally doing this for dinner after I'm done singing. Absolutely.
Excellent idea! Quick and easy is the name of the game for me these days, and I love greens of all kinds. Making Space's idea of using spinach is great, too; I always have spinach in the house.
One question: that bowl? Soooooooo pretty! You know, you and I need to tawk ceramics . . .
OK I did it! I really really like it Sam I Am! I was really tired after three big gigs this weekend, so I just threw some olive oil into the cast iron skillet and added a huge bunch of pre-washed spinach (which promptly shrunk down to - well, you know). I was really hungry so I did two eggs. Being so hungry I couldn't bestir myself to actually chop garlic, so I added some jarred medium salsa drizzled around each egg. It did not photograph well. Like if someone started a sister website to CakeWrecks called Food Porn Gone Bad, subtitled MY GOD THE HORROR, that would have been my photo. Happily, the actual food was crazy good.
Next time I have more energy I'll do the garlic, kale, and bacony goodness. But this was a GREAT post-concert supper, after a quick walk to get out as much adrenaline as possible. Thanks so much for the idea!
I'm gonna make this for dinner! I still have some kale growing in the garden and this would be perfect for it.
I will say next time I try this I would add just a bit of acidity, maybe a squeezing of lime juice or an addition of balsamic vinegar just to give it some kick. MS's idea of salsa is also a good one.
Interesting choice (I'll say why in a minute) and I love the final picture. It's like toad-in-the-hole. I like the fried pancheta with this. Maybe some cheese too?
I just tried Swiss Chard last week because the Mrs told me to "get something different" instead of the usual green beans or broccoli. I had enough for 2 different recipes. The 1st had garlic, oil, butter, parmasian and wine and called for the stems to be diced and cooked and then the leaves. Awful tasting, the stems were so bitter it messed up the leaves. The 2nd was just the leaves (with some ribs) with garlic, oil, butter, lemon, salt and pepper. No stems this time. Tasted much better although I was a little heavy on the lemon.
This week, we're back to green beans. So much for different.
I toyed with the idea of a sprinkling of cheese but decided to see how it tasted this way first. Yes those stems are packed full of bitter especially if they are older and tough. Generally if you want to eat the stems it's best to blanche them a bit before cooking with the leaves which it sounds like you did. All the greens, kale, mustard, collards, swiss chard, dandelion, have very distinct flavors that take some getting used to if you're not used to eating them. Still I love them and will be trying to find other ways to prepare them.
Looking at that bowl makes me wish I could still do the pottery wheel. It was always so exciting pulling things out of the kiln and seeing howw the glazes came out.
Dang, Dani, I wish that too. I bet you did beautiful stuff.
Absolutely awesome photos, Shamy. I'm almost hungry again after my weekend away :)
And it's good for you too Eggy!
Your BLOG is still beautiful. Beautiful pictures and words!!
I lol'd at the Murphy Brown comment..Miss you <3
Do you think it would still be tasty if I added some fingerling potatoes to it?
Oh yeah, Dani, Go For IT!
Hey Kristlkrost, long time girlfriend. Glad to see you here. Think of this place as an oasis of Top Chef sanity.
Dani, I love potatoes, greens and eggs! It's one of my reg. breakfasts on Sunday. Had it for supper last week when I was sick.
Hope you're feelin' better Diva.
HI AGAIN!!! Rock on.
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