Description
Sautéed Greens with Fried Eggs is a quick and healthy meal featuring vibrant sautéed greens like spinach, kale, or collard greens, topped with a perfectly fried egg. The combination of savory greens and a runny egg yolk makes for a comforting and satisfying dish.
Ingredients
Scale
- 2 tablespoons olive oil (or butter)
- 1 small onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 4 cups mixed greens (such as spinach, kale, or collard greens), roughly chopped
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes (optional, for a bit of heat)
- 4 large eggs (or more, depending on servings)
- 1 tablespoon vinegar (optional, for the eggs)
- Fresh lemon juice (optional, for garnish)
- Fresh herbs for garnish (optional, such as parsley or chives)
Instructions
-
Sauté the Greens:
- Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat. Add the sliced onion (if using) and cook for 3-4 minutes, or until softened.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Add the chopped greens to the skillet, season with salt and pepper, and cook for 5-7 minutes, or until the greens are wilted and tender. If the greens start to stick, add a splash of water to help them cook down.
- Stir in the red pepper flakes for a little heat, if desired. Taste and adjust the seasoning.
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Fry the Eggs:
- While the greens are cooking, heat the remaining tablespoon of olive oil in another non-stick skillet over medium heat.
- Crack the eggs into the skillet one at a time, making sure to keep some space between them. Fry the eggs to your desired doneness (sunny side up, over-easy, or well-done). For sunny side up, cook the egg for about 2-3 minutes, until the whites are set but the yolk is still runny. You can cover the pan for the last minute of cooking to help cook the whites faster.
- Optionally, add a tablespoon of vinegar to the skillet to help set the egg whites for a cleaner look.
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Assemble the Dish:
- Divide the sautéed greens between plates. Place one fried egg on top of the greens. You can garnish with a squeeze of fresh lemon juice and fresh herbs like parsley or chives if you like.
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Serve:
- Serve immediately as a healthy, satisfying meal. Enjoy it on its own or pair it with a slice of toasted bread or avocado for extra flavor.
Notes
- Greens: You can use any greens you prefer. Spinach wilts down quickly, while kale and collard greens take a bit longer to cook, so adjust the cooking time as needed.
- Egg Options: You can also poach the eggs or scramble them if you prefer a different texture.
- Vegan Option: To make this dish vegan, simply replace the fried eggs with avocado slices or sautéed mushrooms for a savory, plant-based protein.
- Adding Flavor: If you like, you can add a drizzle of hot sauce, a sprinkle of grated cheese, or a few slices of avocado for extra richness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch, Brunch, Light Meal
- Method: Sautéing, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (greens + egg)
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 215mg