TheKitchn


Fried Eggs, Greens and Polenta - february 4, 2013

The recipe is from thekitchn.com, this combo seems infinitely adaptable and delicious. I'll use a mixture of baby collards, mustard greens and cabbage. 

--- After dinner follow up:

Success! The grownups loved it, the kids ate it, though I served each part separately on partitioned plates for them.

If using mature collards and/or mature mustard greens, I would recommend blanching the leaves (cook them in boiling water for just one minute) before sautéing them with the more fragile greens like spinach, chard or cabbage.  

With practice, you can start the polenta, then start the greens and stir the polenta occasionally while they sauté, then turn both off and fry the eggs. I can do it in 30-45 minutes.

For the polenta, bring 7 cups of water, 1 1/2 teaspoons salt and 4 Tablespoons of butter to a boil in a big pot, then pour in the polenta when it is reliably boiling. Stir continuously for the first few minutes, then lower the heat and stir frequently for 15-30 minutes, tasting to see when it is done. Fresher polenta, that comes from a reliable source, will cook more quickly and taste better. I buy ours at a busy market with a high turn-over bulk department. You can also buy precooked polenta, but it's more expensive and doesn't taste as good.

To sauté the chopped greens, heat olive oil with a couple sliced garlic cloves, some red pepper flakes and salt, then dump in the greens and stir them around until cooked to your satisfaction.  This is easier than theKitchn's recipe.

To fry eggs, I like to use my cast iron skillet, but any pan will do. Heat a little olive oil over medium heat, crack one egg in the pan, add one Tablespoon water, turn the heat down to low and cover the pan halfway with a lid. Check the egg frequently: if you want it over-easy, flip the egg half way through, if you want a firm yolk, poke it with a fork so that it runs out and cooks. When finished, transfer to a plate in a 150° oven until all the eggs, polenta and greens are ready.

Serve in big bowls, first spoon in polenta, then greens, then the fried egg on top. Pass parmesan, pepper and salt at the table. Hot sauce too, if you like that sort of thing.

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