I’ve had loads of greens on hand lately because my grandfather went a little crazy planting his garden. Well actually he went really crazy, and has enough planted for our entire family, his neighbors, our neighbors, and probably the mailman. No complaints here! My “retired” grandfather still manages to farm a few hundred acres and in his spare time plant a vast and plentiful “garden”, and also picks and cleans everything before bringing them over for us to eat. So when I tell you how to clean your greens, I’m telling you how my grandfather cleaned them for me, because I have really just been pulling them out of the bags.
Is it weird that this is my idea of spoiling??
So, I have had lots of greens on hand, and I’ve shared a few recipes that used them, but I’ve been feeling like I need to push beyond the salad, sauté, smoothy routine. This recipe is very simple, but everyone went nuts over it. I made it for dinner, but I think it could e an excellent brunch dish as well.
3/4 C. Polenta
3 C. Water
1 Tbsp Butter
1 Tbsp (Italian Seasoning Blend with Salt)
1/4 C. Jack Cheese
2 C. Kale
2 C. Baby Spinach
1/2 Yellow Onion
1 Orange Bell Pepper
2 Tbsp Olive Oil
1/4 C. Olive Oil
1/4 C. Grated Parmesan
Salt and Pepper to taste
I recommend starting with the polenta, and using the cooking time to prepare the greens. It is best to have the Polenta finished and waiting for your greens, because you don’t want the greens to finish cooking while you wait on the polenta.
- In a microwave safe bowl, add polenta, water, Italian seasoning, and butter.
- Microwave on high for 8 minutes.
- After 8 minutes, stir well, and retire to microwave for 2 minutes.
- When it is done, add Jack cheese and stir.
- Spread polenta over a large cast iron, cast iron ceramic, or glass pan. Set aside for next layers.
- Clean Kale and Spinach by submerging in a large bowl of ice water. Gently swish greens around to encourage any dirt to clean away and sink to the bottom of the bowl. Dry well, remove the thickest part of the stems on the kale, and chop all of the greens into fat ribbons. The spinach may not need to be cut.
- Wash your pepper. Cut longways, and remove seeds. Then cut into strips.
- Cut onion into strips as well.
- Heat a large sauté pan on medium heat.
- Add Olive OIl to the pan. Add onions and peppers. Sauté until onions just begin to soften.
- Add Kale and Spinach. Stir until they get a light coating of oil. Add salt and pepper.
- Add water, and wilt green until they are just softened, but not fully cooked.
- Spread greens evenly over polenta.
- Make an indentation or nest for the eggs in the greens. I made four indentions somewhat evenly spaced.
- Break an egg in each indention.
- Place the pan in the oven and cook for approximately 20 minutes for over medium eggs.
- Remove from the oven and finsish with grated Parmesan.
“A true friend is one wh thinks you are a good egg even though he knows you are slightly cracked.” -Unknown