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 oilRinse 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.
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Yeah! Happy 500th post! For she’s a jolly good fellow…
Can’t go wrong with sauteed greens and eggs! Good call on adding almonds. I do enjoy a good crunch to my food. I’m a bit weird with my eggs though. I prefer my eggs to be well done. Whenever I see the egg white squigglies, I get creeped out 🙂
I love visiting here, you always have something different yet delicious to try. Thanks for what you do!
CONGRATULATIONS! How very exciting indeed! And I will try this recipe! I make similar versions. It’s hard to go wrong with greens and an egg!
Now this is the kind of farm-fresh food that really showcases the beauty of a CSA. Fresh greens… delicious eggs. Simple, and yet so delicious. Love the idea of the almonds, in fact I’ll have to try them one of the next time we saute up some greens.
And congrats to you for 500 lovely posts. So glad you stuck with it! And here’s to 500 more!
What a lovely plate. What kind is it? (Oh, and the food looks nice, too. The sauteed greens with egg on top looks yummy.)
Congratulations on #500! I just have to say I love visiting every week – you’re blog is my first go-to resource for simple meal ideas, especially since this is the first year my boyfriend and I joined a CSA. Just yesterday I came here because I didn’t have a clue on how to cook beets (we had received 4 bright orange ones in our bin last week), and I ended up making your beet salad with pecans and goat cheese. Sooo delish! Thanks again 🙂
Congratulations on your 500th post! Amazing isn’t it? I can’t believe I just found your blog a few weeks ago ;oP
This looks like a delicious way to use the greens from my CSA. I recieved sprouts and was completely stumped on what to do with them. I love your photos 🙂
wow this looks amazing… i will be making it real soon for sure! congrats on your 500th post!
Wow congrats on 500 posts!! I love the sounds of this simple and healthy dinner.
Oooh, I love anything with an egg on top!! This looks fabulous. And congrats on your 500th post!!
wow! 500th post! felicitations! 🙂 and the dinner looks great — i never thought to put almonds with greens, but it sounds and looks delicious and healthy. and the runny egg just makes it’s over the top.
Yum! Love the mixture of greens you used and an egg on top is always the best! Congrats on 500 posts, that’s awesome!
I always look forward to reading your blog, so congratulations on sticking with it and doing such a marvelous job of feeding my family! I appreciate you and all your efforts.
looks like my kind of dinner! super yum! and congrats on the 500 post
Congratulations! as a blogger myself I know what it takes to get to 500. I’m not there yet. I really appreciate all the work you put into your blogs. I get to benefit. Hope you’re feeling better.
Congrats on 500 posts…that’s incredible. I’ve been reading for over two years now and I love coming back and seeing what you’ve cooked for us. Keep up the amazing work!
I love topping veggies with runny eggs…never fails to satisfy.
I just sank into that puddle of runny egg yolk…What a gorgeous, perfect plate. Congratulations on your 500th post. I wish I had found your blog sooner. It’s charming.
happy 500th!
i’m with you on the top-anything-with-a-runny-egg. i have to stop myself from repeatedly posting recipes that are just vegetables (or pasta, or grains, or whatever) with runny eggs on top, or i’d be posting the same dinner every week. this looks like a particularly tasty specimen.
I seriously went home yesterday and made this for dinner, it was perfect.
I’m in! Anything with a runny egg on top is to die for! Congrats on your 500th post! That’s amazing! 🙂
Wow. Congratulations on your 500th post! That is great news! I am so impressed. Also impressed with your greens. I love greens, but anything with an egg on top really has my heart.
I need more greens in my life and I need more eggs in my life. So glad I have you in my life. 500! What an accomplishment! Huge congrats to you!
happy 500th to you!
great looking recipe, and you’re dead-on – when isn’t a runny egg a good idea. okay.. maybe on ice cream…
I just made this! I added some beetroot as they are the perfect match for eggs. Thanks for the recipes.
I’m also a fan of topping pretty much anything with a runny egg.. big plates of vegetables being my favorite thing to top. Love the sound of the almonds in there.
These photos are gorgeous, too.
Happy 500th!!!!!! what a way to celebrate! EGGS!! xoxoxox
Hi, Jeannette. Longtime reader, first time commenter here. First off, I want to say how much I love your blog. All of your recipes look amazing, and your photography is wonderful (what camera do you use?). Now I have a question to ask, and you don’t have to answer if you don’t want to: What made you decide to start eating meat again after being a vegetarian for 10 years? I am considering becoming a meat eater again myself. I became a lacto-ovo vegetarian nine years ago. About three years ago, I started eating seafood again. Now I am considering becoming a full-fledged meat eater. I am worried that the people who were against my vegetarianism in the first place will say, “I told you so” and say they knew it was “just a phase” (although I wouldn’t exactly call it a phase, seeing as how it lasted nearly 10 years). So what made you decide to go back to meat? Did you worry about what people might think?
Bijoux, I used to feel the same way with eggs. I still like my whites cooked and I think most people like the whites cooked…but I’ve come around from making eggs “hard” to runny. It helped to make a sunny side up egg (or over easy) over pasta so that when it breaks it makes a sauce. Think of it as a sauce rather than a yolk and it’s easier to take. Now, I love my eggs runny 🙂
Thanks Melynda!
Kimberly, it’s true, greens + eggs is pretty great.
lo, I was surprised how much the almonds worked. I’ll do it again.
MD, the plate was from a thrift store so I only have one of them! I love it too.
Thanks so much, Jesseline! I’m glad I could be a help 🙂 And yes, that salad is awesome, so glad you enjoyed it!
Sarah, thanks for stopping by, it’s never too late!
Thanks AlyssaG & Ashley!
Thanks Sues, my love of eggs is big 🙂
Thanks for the well wishes Karen!
Thanks Jacqui! The greens were great together.
Aww, love to hear that Brenda, thanks!
Thanks Adriana!
Lucca, it takes a while to get there, but I did it! And thanks for the well wishes on my cold.
Yay, thanks Joanne!
Shucks, thanks Tracy.
Michelle, I have that problem too. It’s so easy to plop on an egg and call it dinner. Glad our minds think alike.
So glad you enjoyed this, Emily.
Thanks Eva.
Glad I’ve got yer heart, redmenace.
Thanks Dana!
Yeah, let’s skip the ice cream, okay Heather 😉
ElectricSuzy, glad you enjoyed it.
Thanks codfish!
Yay, let’s celebrate with drinks sometime soon, Tracy!!
Corrina, great question! First, my camera: it’s a Canon s90 – I just got it in May, my old camera was a Canon Powershot sd300. Now to the meat! I was a vegetarian for 10 years, but I started craving chicken & fish in my last year. Then my boyfriend broke up with me and moved out of our apartment, but he left some frozen sausage in the fridge. After a month of seeing it in there, I just decided to fry it up and eat it. And it was delicious! I was never a preachy vegetarian so it wasn’t a big deal when I started eating meat again. It’s funny cuz I think most people’s reactions were “great, let’s go get a burger”. It was no big thing. Personally, I wouldn’t worry what anyone else things. Do it and make yourself happy if you want to. Most people won’t even make a big deal about it.
Just found your blog and I love it! Your photography is lovely!
Congrats on the 500th post! You are so great at what you do! I love eggs on greens…the yolk makes the most amazing dressing! This looks delicious!
Thank you for posting such a delicious and easy to make recipe. I hate to cook and am quite a clutz in the kitchen – but your blog made it seems easy and makes me want to try. So i got myself in the kitchen this afternoon and whipped up both this recipe and the tofu sandwich one. And they were both great! Thanks again and keep them coming.
Aw, thank you, jennifer!
Thanks Sarena & thanks for reading this blog for a long time too 🙂
Hooray, I love hearing stories like that, zainab! Glad I could inspire.
Wow! Five hundred! You site is absolutely my favorite — delicious, fresh (full of crunchy things), advert-free, thoughful. Your love for your mother has touched me beyond words, and I have read that post several times, thinking about my own family.
We live in the San Francisco Bay Area, and I keep trying to persuade the family to go to Vancouver/Victoria for a visit.
What is CSA?
Best,
Sandy
Thanks so much Sandra! As for the CSA it stands for Community Sponsored Agriculture. We buy a share in a farm and every week we receive a box of vegetables & fruit (whatever is grown on the farm). You should look for one in your area as it’s a great way to support local organic farming.