Our CSA is off to a slow start this year. I knew what to expect since last year things were the same – relatively small bins until the harvest really kicks into high gear. When I made this Vancouver was in the midst of a heatwave so I wanted something quick to help cut down on cooking time and quick sauteeing or braising greens is one of my favorite ways to prepare kale, chard and the like. I had a good mix of chard and kale, along with a small head of broccoli, but I decided to throw in the tops of the turnip greens. Even though they were less than picturesque since they had been previously nibbled on by beetles, I knew that they packed quite a nutrient-rich punch (they’re rich with antioxidants, tons of vitamins, calcium and fiber), so if they were good enough for the bugs at the organic farm, they’d be good enough for me. As I’m also a fan of topping pretty much anything with a runny egg, as my post over at ReadyMade notes, I figured flopping on a couple of fried eggs wouldn’t be at all out of place.
Chickpeas would have been a great addition to this lunch but when I went to my cupboard, there were none to be had. I did spot some almonds and I quickly toasted them in the pan before adding in the rest of the ingredients. It was a nice touch with their crunch and added protein and a pleasant surprise to the dish. The greens and the eggs work so nicely against each other. The slight bitterness of the greens is foiled by the sweetness of the balsamic and the silky rich sauce that the runny yolks provide. It was a great meal that packed a wallop of flavour and texture and had that rustic quality that made this meal stunningly effortless.
And as a total side note, this is my 500th post which is kind of crazy. My first blog post was kind of like a tentative feeler way back in February 2005 and I didn’t know if anyone would respond. I didn’t have a camera, my recipes were more like brain dumps and I remember the total amazement I felt when I got my very first comment ever. And then I got my second comment and wow-wee, I was stuck on this roller coaster! So a heart-felt thanks to everyone who keeps reading, sending me emails and leaving me comments because I know that without your feedback, I probably would have quit long ago.
braised greens with almonds and an egg on top
1 T olive oil
1/4 c raw almonds
1 lb random greens (I used a mix of turnip greens, chard, and kale)
1 small head broccoli, chopped
1 small onion, diced
3 fat cloves garlic, chopped
1 t balsamic vinegar
salt & pepper
4 eggs + additional olive oil
Rinse and roughly chop the greens, removing any of the thick, tough stems. In a large frying pan, heat up the olive oil and add in the almonds, tossing them about so they get toasted and brown. Add in the greens, broccoli, onion, and garlic and let saute until they turn bright green. Add in the balsamic vinegar along with enough salt & pepper to taste and stir things about for a few extra minutes.
Meanwhile, in another pan, heat up a bit of olive oil over med-high heat, and cook your eggs until the whites set yet the yolks are still runny. I also like the eggs to form a crispy lace around the edges. Extra crunch is always welcome!
Divide the sauteed greens onto 2 plates and top each plate with 2 fried eggs. Serve with some sourdough bread. Serves 2.