Ann Harvey Yonkers codirects FreshFarm Markets , a Washington, D.C.-area farmer’s market co-op designed to build and strengthen the local food movement in the Chesapeake Bay region, create vibrant urban and community places, and showcase the region’s agricultural bounty. “Food is the most intimate relationship we have with the world—we take food into our bodies, and it becomes who we are,” she told Natural Home & Garden. “Choices about what we eat and who we buy it from are probably the most profound environmental decisions most of us will ever make. Choosing what we consume and who we buy it from creates a different world in terms of our health and pleasure and how our countryside looks.”
This Meatless Monday, take a delicious environmental step and serve up Ann’s delicious wilted greens with eggs—a brunch recipe that makes a great dinner. Use whatever greens are abundant in your garden or at the farmer’s market right now—a combination usually tastes best.
Recipe Courtesy Ann Harvey Yonkers, Pot Pie Farm/Photo by Renee Comet
Nest of Wilted Greens with Sunnyside-Up Eggs
Serves 6 to 8
2 pounds chard, kale, dandelion, collards, mustard, spinach, or a combination
3 to 5 tablespoons olive oil
1 small onion, diced fine
2 or 3 cloves garlic, minced fine
Freshly ground pepper
1. Wash greens in several changes of water. If the stems are big, remove and dice them. If the leaves are big, roll them up and slice them into ribbons.
2. Heat half the oil in a large pan over medium heat and sauté the onion for about 3 minutes. Add garlic and chopped stems and sauté for 3 to 5 minutes.
3. Add leaves to the pan, stir well, and cook covered over medium heat until they’re wilted, about 5 to 10 minutes, stirring occasionally. Taste for tenderness and season with salt and pepper.
4. While greens are cooking, heat remaining oil in a large cast-iron frying pan. Break eggs into the pan, turn down the heat and cook until firm. Season with salt and pepper. Arrange eggs on top of the nest of wilted greens and serve hot.