Our garden has been pumping out the greens for the last several weeks. Our CSA also started a couple weeks ago, which we were very excited about since this is our first time participating. The main thing from the CSA so far is also greens. Yes, there have been a few radishes, kohlrabi, herbs, and some garlic scapes thrown in but the bulk of what is available right now is greens. They are beautiful and abundant.
(Above: green onion, kale, and spinach from garden, tatsoi from CSA)
I don’t really mind since I tend to love salad and greens. However, at some point you run out of things to do with them and start wanting something else to cook.
This week I’m home alone because Madame and the assistants went to visit her family. In the original plan I was also going to go but then I went and got a job and it didn’t seem appropriate to ask for a week off two weeks after starting. As it’s a bit lonely I have given myself a few things to work on for the week.
One thing I decided to work on was the greens! I decided to eat greens with every meal for a week. I’m calling it Week of Greens.If you’re in a CSA you should try it too, what else are you going to do with a all those greens? Maybe, if all goes well, it will turn into summer of greens! Or I just might hit the wall and declare an early end to the week. We’ll see…. Hopefully I’m alive and well when my family returns.
Here’s how the week began, with a breakfast of greens with one egg and no ham. I wanted to include ham and call it “Greens, egg, and ham” but didn’t have ham. Anyways, it was a delicious breakfast. Instead of ham I added a few thin slices of potatoes fried in a bit of ghee. I topped the dish with some Ontario greenhouse tomatoes and had a nice side of local strawberries that Madame and the assistants picked last week.
- 1 small to medium potato, sliced into thin rounds
- oil (or ghee, or other preferred frying fat)
- fresh herbs, minced
- several bunches of fresh greens (I used a mix of kale, spinach, and tatsoi), chopped
- 1 green onion, chopped finely
- 1 egg (or more if serving 2)
- salt and pepper
- ½ cup tomato, diced (optional for garnish)
- Heat 2-3 tablespoons oil in a frying pan and add the potato slices. Fry for several minutes with the lid on, then flip the slices and fry with the lid off. Add the minced herbs and some salt and pepper.
- Meanwhile, heat a bit more oil in another frying pan and add the green onion. Saute for a couple minutes then add the chopped greens, beginning with whichever seem the thickest/toughest (in my case that was the kale, followed after a minute by the tatsoi and finally the spinach).
- After the greens have wilted make a hole in the center of the pan and crack the egg into it. Season everything with a bit of salt and pepper then cover with a lid until the egg has cooked but leaving the yolk runny. Turn off the heat and check the potatoes.
- The potatoes are done when they have turned golden and have gotten a bit bubbly. Serve the potatoes on the side of the greens and egg, and top with the diced tomatoes. Pairs well with some nice black coffee.