1 1⁄4 cups extra-virgin olive oil
10 scallions, minced
1 3⁄4 lb. mixed greens, such as nettles, lamb’s-quarter, spinach, Swiss chard, and arugula, washed and minced
1 cup chopped flat-leaf parsley
1 cup chopped fresh mint leaves
1⁄2 cup chopped fennel fronds
6 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Heat ½ cup oil in a 5-qt. pot over medium-high heat. Add scallions and cook for 4 minutes. Add greens, parsley, mint, fennel, garlic, and ½ cup water; season with salt and pepper. Cook, stirring, until greens are tender, 18–20 minutes. Remove from heat.
Heat ¾ cup oil in an 12″ skillet over medium-high heat. Working in two batches, crack eggs into skillet; cook, constantly spooning oil over yolks, until yolks are just set, about 2 minutes. Using a slotted spoon, transfer eggs to a plate. Divide greens between plates and top each with a fried egg.
Diet “Assassinista’d” Baby
Wild Greens with Fried Eggs – A Case Study on the Ineptitude of Dieting
A low-fat diet would deter you from consuming this dish due to the fat content of the egg yolk and the use of olive oil. That’s a shame because if you followed this diet, you would be missing out on key nutrients provided by the higher fat ingredients (monounsaturated fat, vitamin E, vitamin A, and vitamin D) and denying yourself a perfectly healthy brunch. In truth, you wouldn’t be successful with your diet in the long run because a low-fat diet, like most diets, is not successful over time. What’s more, low-fat diets are less effective than higher fat diets to keep off weight. Click HERE for source. What does this mean for my readers who are on diets or have tried and failed? You should stop dieting, pack in nutrient dense foods, and control your portions with mindfulness. Capish?