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
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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 As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support!, 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 As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support! 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.
-
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 As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support! 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