Spring Greens & Fresh Eggs Recipe
I love food. I love most everything that goes into putting food on our table. Planting seeds, transplanting, watering, even weeding, picking, cleaning, preparing. Eating. This afternoon I had the first spring greens for lunch. Kale, spinach and chives. I didn’t think to pluck a few dandelion greens and green garlic. From the hen house, a fresh duck egg, laid this morning. Food I grow and raise and am responsible for. Organic and free range aren’t marketing buzz words here. The chives are generations divided and gone to seed, once belonging to Mum. She passed away 17 years ago but some of her plants are still going strong. The chives, they have meaning beyond nourishment and flavor.
Having a tiny stomach (gastric sleeve) means I eat the equivalent of a small banana at each meal. When you can’t have a lot of food you want food with a lot of flavor. What could I cook that would fill me up, which is easy to do now, and taste so good, so hardy, so satisfying, that I’d want more?
I gathered the kale, a few spinach leaves and the chives and came back to the kitchen. You don’t need to stick to these exact measurements or ingredients for this recipe. If it sounds good and you have it, use it. Here’s what I used and how I prepared my lunch.
1 duck egg. If you’re local and don’t have duck eggs, come see me. If not, use what you have.
2 C chopped kale
1/2 C baby spinach
1/8 C red onion, sliced or diced
1 or 2 button mushrooms, sliced or diced
1 T ginger paste
1 T Tamari
1 T Sesame Oil
1 splash of Wine
1/4 C Shredded cheddar or other cheese
Snip the chives into 1/4″ pieces and chop the kale into bite-sized pieces. Add the kale, onion, ginger paste, mushroom and sesame oil. Saute until the kale is soft, then add spinach and Tamari. Spinach will be soft in about a minute. Pull the mixture together and make a well in the center. Crack the egg into the well. Turn off the heat**. If you want the entire egg white to cook you’ll want to cover the pan. **If you want the yolk to cook you’ll cover the pan, wait a minute, then turn off the heat.
When the egg is as cooked as you like, slide a spatula under everything. When it’s loose, slide it onto a plate. Deglaze the pan with a splash of wine. Grate the cheese over the egg and spring greens. When the wine has reduced and cleaned up the delicious bits on the pan, pour it over the top.
You won’t need salt thanks to the Tamari. A little pepper might be nice on spring greens!