Greens & Grains & Eggs, Oh My!

Try Spinach, Arugula, Chard, Kale, Broccoli Raab - Whatever's in Season

Total Time: 30 min. (or time to prepare grain of choice) Servings: 2

Posted by Lo

This is a versatile dish for cold winter evenings or for a hearty breakfast. It is easy to prepare, is satisfyingly filling, and can be made during any season of the year. The best thing about it is that I always have the ingredients – some type of green, some type of grain and an egg or two. My favorite green to use for this dish is collard greens, but I have made it with spinach, kale, mustard greens and even arugula.  

INGREDIENTS

1-2 cups of cooked grain or similar (rice, quinoa, amaranth, polenta, couscous, millet, buckwheat, barley, etc)
1 bunch of greens, sliced into ribbons (kale, collards, chard, mustard greens, beet greens, turnip greens, spinach, arugula, etc)
1 small onion and/or 1 clove garlic, chopped
olive oil
2-4 eggs
freshly grated parmesan cheese
salt and pepper
Herbs and spices as desired (chives work well with everything or you could try thyme, parsley or red pepper flakes)

PREPARATION

Prepare the grains as you like them.

Meanwhile, heat olive oil in a pan and add the chopped onions and/or garlic. Sauté over medium heat until tender (3-5 minutes).

Add sliced greens and stir well to get oil evenly distributed.  

Cook over medium-high heat until done, stirring occasionally. The time will depend on which green you choose and how done you like them. (A strategy that works with the slower greens is to sauté for 5-10 minutes, then add 3 Tablespoons of water and quickly cover the pan.  Steam for 5-10 minutes and the greens should be done.)

Add salt and pepper to taste.

Fry eggs as desired in another pan, adding salt and pepper to taste.

Assemble the dish by layering a mound of grains, a thick layer of greens and the fried eggs. Sprinkle some parmesan cheese on and it’s ready to eat.