Spring is here! Every March, I get the recurring urge to grow stuff. Unfortunately, apartment living means that I’m limited to a balcony, so my dream of having a full blown vegetable garden has been on hold for many years.
When I moved into this place, I was thrilled to find a community garden right across the street. My excitement was shortlived: I called the city, only to find out that there are 50 people on the waiting list in front of me. So I’m not the only urbanite wanting to get my hands dirty. Well, at least that’s good news for humanity.
In the mean time, we recently signed up for a CSA box from Lufa Farms (more info on that in a later post) and we’ve been enjoying a weekly batch of beautiful greens and other fresh produce. That should appease my angst for a little while.
The following recipe would work nicely for an Easter brunch. Keep in mind that greens shrink a lot when cooked, so the recipe only serves about 2-3 people. Enjoy the long weekend!
Spicy Braised Greens with Poached Egg
- 1 large bunch of greens, chopped (I used swiss chard, but collard greens, kale or spinach would do)
- 1 tbsp olive oil
- 1 onion, diced
- 1 tomato, diced
- Red pepper flakes, a pinch
- Salt and pepper, to taste
- Poached egg(s), for serving
In a large pot, heat olive oil. Cook the onion over moderately high heat, stirring occasionally, for 6-7 minutes.
Stir in the chopped greens, the tomato, a pinch of red pepper flakes, salt and pepper. Cover and cook over moderately low heat for a few minutes, until the greens are tender.
Remove from heat and serve immediately, topped with a poached egg and freshly cracked black pepper.