Greens & Eggs Skillet

Fridge to supper table in 30 minutes, makes 4-5 servings

This is the perfect recipe for using up little bits of this and that which are hanging around the fridge.  It’s a forgiving recipe when it comes to quantities and add-ins.  Basically, in a nonstick skillet, sauté onions, potatoes, and any stems (chard stems, celery, pok choy stems, etc) until nearly tender.  Add minced garlic and roughly chopped greens (cut into about 1” strips/pieces), cover skillet and wilt greens.  Then add scrambled eggs, cook until eggs are set, and serve.

2 T olive oil
1 onion, diced
2 medium potatoes, sliced thin (peel on or off)
1 T minced garlic
3-5 cups greens (collards, kale, swiss chard), large stems removed, greens cut to about 1” strips
4 eggs scrambled with 1 T milk
salt and pepper to taste
1/4 c. shredded cheese

1. Heat olive oil in a nonstick skillet, over medium-high heat, until oil is shimmering.
2. Saute onion and potato about 3-5 minutes or until nearly done.  Add minced garlic.
3. Add greens, stir to blend, then cover to wilt greens.  Cook approx 3-5 min or until greens have brightened in color and are tender.  Avoid stirring during this time.
4. Add scrambled eggs, season with salt and pepper.  Stir frequently as eggs will cook very fast.
5. Remove from heat.  Top with shredded cheese, cover to melt cheese.  Serve immediately.

Possible add-ins: green pepper, bacon, celery,  herbs (rosemary, thyme, or chives)
Possible toppings: salsa, sour cream, diced tomatoes


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