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Friday, June 13, 2014

Horta me Avga Tiganita (Wild greens with fried egg) (Greek)

A mix of flavored wild greens (like rucola, nettles, chard, fennel fronds, parsley or dandelion greens or ramps or whatever you have on hand - the more varied, the better) are gently stewed in olive oil and garlic, then served with a fried egg on top. The taste is both green and heart-warming and it makes for the nicest breakfast you've had in a long while. Enjoy :)
Recipe source: mostly Saveur.

Last year: Orange pasta with eggplant and carrots (vegan).
Two years ago: Cauliflower and soy croutons cream soup (vegan).
Three years ago: Straciatella cream pie (Italian).

Ingredients (serves 2):
  • 150 g mixed greens (such as rucola, nettles, chard, fennel fronds, parsley)
  • 5 scallions
  • 2 garlic cloves
  • 3 tablespoons olive oil, separated
  • 100 ml water
  • salt and pepper to taste
  • 2 eggs

Wash and drain the greens. Lightly chop them. Also chop the scallions. Peel and slice the garlic.
Heat a medium skillet and put the oil in it. When the oil is hot, add the garlic and the white part of the scallions. When they look softened and the oil smells like garlic, add the greens. Mix well until the hot oil coats everything, then add the water.
Let it cook, uncovered, until the water evaporates and the greens look cooked (10-15 minutes). Season with salt and pepper to taste. Divide the contents of the pan between serving plates.
Return the pan to the heat and fry the eggs in it. Transfer an egg on top of each serving of greens and sprinkle some more salt and pepper on the yolk of each egg.
It's done, dig in! :)

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