Recipe for Pan Crisped Greens with Eggs and Sweet Potato
serves 1
Servings: 0
Ingredients
- *1 tablespoon organic extra virgin coconut oil (or use olive oil)
- *2 handfuls of chopped organic greens I used a mixture of dandelion greens and Tuscan/Lacinato kale
- *2 eggs preferably organic and free range
- *1 small or 1/2 large organic sweet potato baked or steamed (or microwaved, in a pinch) and then sliced and drizzled with a little coconut oil, if desired
- *coarse sea salt and freshly ground black pepper- to taste
- *any other seasonings you like ex. a squeeze of fresh lemon juice for the greens hot sauce, etc- optional
Instructions
- 1. Heat oil in a cast-iron skillet. When the pan is very hot, add the greens. Cook for several minutes, stirring sporadically, allowing them to crisp in the hot pan.
- 2. Break the eggs into the pan over the greens and turn the heat to very low. Cover the pan and allow the eggs to cook for 3-5 minutes, until done to your liking.
- 3. Using a large spatula, transfer the greens with the cooked eggs on top to your plate. Season to taste with salt, pepper, etc., and serve with sliced sweet potato.