The garden-fresh produce is rapidly dwindling. But I can still eke out a good pile of leafy greens.
This is a mixed bowl of mustard greens, spinach-mustard, kale, and arugula.
I decided to make “Steamed Egg Nestled in a Bed of Greens” from Judith Jones’s book The Pleasures of Cooking for One.
It’s a super simple recipe – sauté sliced garlic in a little olive oil, add the greens, let them cook for a minute or two, then add a half a cup of water. After another couple of minutes, crack an egg in the center of the greens, sprinkle it with salt and pepper, cove the pan and let the egg cook for about 3 minutes.
Not quite as photogenic as Judith’s version, but even more delicious than I expected!