Yes, greens and eggs, not green eggs. We love putting eggs on things. Its actually a good trick to get the kids to eat vegetables that they normally would not. We found and adapted a recipe we found in Food & Wine Magazine. Really great to serve for brunch or as a side for a rustic dinner. Even though we specify specific greens in this recipe, we actually like to mix all kinds for this (collard, mustard, swiss chard, kale). Just reach for whatever looks best in the market that day.
Ingredients
2 tablespoons extra virgin olive oil
1 onion sliced thinly
4 garlic cloves, minced
sea salt
fresh ground pepper
1 bunch of swiss chard, washed, remove center rib and stem and roughly chop
1 bunch of kale, washed, remove center rib and stem and roughly chop
1/2 cup heavy cream
8 large eggs
1/2 cup grated gruyere cheese
Preparation
Preheat the oven to 400 degrees. Heat oil in a large pan, add onions and sauté until soft – about 5 minutes. Then add garlic and sauté for another minute. Add in greens and cook until wilted. Season with salt and pepper to taste. Then add in heavy cream and and simmer until the it is thickened and almost evaporated.
Spread the greens into a 13x9x2 baking dish, make 8 small wells for the eggs in the greens. Gently crack one egg into each of the wells. Season eggs with salt and pepper and sprinkle cheese over the entire dish.
Place in the oven and bake for about 15-18 minutes. Cook until the eggs are still a little runny, once you pull it out of the oven, it will finish cooking. Let stand 5 minutes before serving.
