Ingredients (Serves 3-4)

• A bunch of leafy green vegetables, 3/4-1 pound: kale, chard and/or collard greens in the proportion you prefer
• Tomato sauce (my recipe is included here)
• Fine sea salt
• Fresh eggs, preferably from pastured poultry

Instructions

Wash the greens and separate the leaves from the stalks. (Set aside the chard stalks and make something with them, like a gratin.) Make a stack of leaves, then roll it into a tight roll starting from the base of the leaves. Hold the roll with one hand and with the other cut thin slices across (as if it were a salame).

Place the pile of cut green in a large skillet and cook them in the water they hold until wilted, then cover the skillet and cook on gentle heat until tender, 8 minutes or so. Stir every couple of minutes and make sure there is enough water to prevent sticking. Salt to taste.

At this point you can continue or let the greens cool, store them in a cover container in the refrigerator for a day or two.

When ready, take a portion of the greens per person to serve and either cook them all together in a larger skillet or make individual portions in smaller ones: 2 ounces / 55 g of cooked greens per egg is the amount I use, enough to make a nice nest. Prepare only what you will consume. Oil the skillet and warm up the greens. Add the tomato sauce and stir well: 2 tablespoons (30 ml) per 2 ounces / 55 g of cooked greens is the amount I use. When everything is nice and hot, spread the greens evenly and make an indentation for each egg.

Break an egg into each indentation and cook on low heat until the yolk is cooked to your liking. Sprinkle a tiny amount of salt on each egg. I stop the cooking when the white is set and the yolk is still running, because that is how I like it.

Serve immediately in bowls, to keep the nest from spreading too much. Immediately I break the yolk and mix it with the greens, like a painter mixing colors.

Go to the full post on eggs nested in leafy green vegetables