fridgetonight

Products / Taylor Farms

Garlicky greens with eggs and toast

A bare shelf calls for a pantry dinner, so tonight is silky greens wilted with garlic and finished with eggs; the kale and spinach mix means tender leaves that don't need long cooking, and you'll have dinner in twenty minutes flat.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 8 g protein, 4 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 5 oz Power greens, kale & spinach

Staples

  • 3 cloves garlic
  • 2 tablespoons oil
  • to taste salt
  • to taste pepper
  • 2 eggs
  • 1 tablespoon butter

  1. Warm 2 tablespoons oil in a large skillet over medium-high heat while you mince 3 cloves garlic.
  2. When the oil shimmers, add the garlic and cook until fragrant, about thirty seconds, then add the 5 ounces of greens in three handfuls, stirring between each, until wilted, about three minutes total. Season with salt and pepper.
  3. Push the greens to the sides of the skillet, add 1 tablespoon butter to the centre, and crack 2 eggs into the pan, breaking the yolks if you like. Cook until the whites are set but the yolks still soft, about two to three minutes, basting the yolks with butter as they cook.
  4. Slide the greens and eggs onto plates and eat straightaway, with bread or toast to mop up the butter and yolk.

Note You can add crumbled feta or grated Parmesan if you have it on hand. Leftovers keep two days refrigerated and warm well in a low oven. Serve with toast, crusty bread, or over rice for a more filling meal.

On the label

KALE, SPINACH.

Taylor Farms, pre-packaged fruit & vegetables, serving 85 g, package 14 oz/397 g. Ingredients as printed on the label.

More from Taylor Farms

Other spinach

Cooks as spinach, kale. Half of it left? Use up the spinach.

Had this in a photo? Cook with it Photograph your shelf