I got this idea from watching Paula Deen on Food Network. Normally her dishes are full of butter and cream, but this one was actually really healthy. I didn’t follow her recipe for the collard greens, but I did use her idea of topping the greens with a fried egg. The combination of the runny yoke and the bitter greens is devine. Plus it’s a great way to get your veggies and your protein in. It may sound strange, but give it a try. This would work well with any leafy green veggie, especially with kale I would think.
My Collard Greens:
16 oz bag of collard greens (or kale) – do yourself a favor and buy the bag of pre-chopped, pre-washed greens. It is a totally worth it time saver.
14.5 oz can of diced tomatoes
1 cup of chicken stock
4 cloves of garlic minced
1/2 onion chopped
1 tbsp oil
salt and pepper to taste
eggs for frying
In a large dutch oven, heat the olive oil over medium heat. Add in the garlic and onion and cook for 3 minutes or until they are translucent. Add the collard greens and stir for another 3 minutes until the collard greens wilt down a bit. Pour the can of tomatoes and the chicken stock into the pot. Stir and bring to a boil. Reduce the heat, cover and let the greens simmer for 30-40 minutes (you want some of the bitterness to cook out).
Once the greens are cooked, transfer to individual serving bowls. Fry the eggs to your liking. I prefer to yoke to be a little bit runny, so it runs over the greens. Top the greens with the fried egg – one egg per serving.
Perfect for a main meal or a side dish to some pork tenderloin, which is what I will be making tonight. I have leftover collard greens to serve with it.