Enjoy these brunch recipes, courtesy of Ann Harvey Yonkers.
Nest of Wilted Greens with Sunnyside-Up Eggs
Serves 6 to 8
The free-range hens at Pot Pie Farm lay world-class eggs with yolks so golden they resemble a summer sunset. Choose whatever greens you have in the garden or find at the farmer’s market. A combination usually tastes best.
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.
220 cal., 2g carbohydrates, 19g fat, 10g protein
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