Last weekend I bought lots of green vegetables from Fresh Gardens and Jason – leeks, spring onions, spinach, kale, collard greens, coriander and more. I ended up cooking most of them in the following dish which we had as a light dinner one night but would be equally good for brunch or lunch. You don’t need to use this selection of greens – it could all be spinach if you like. Silverbeet would also be good in this.
Ingredients (for 3)
6 eggs (2 eggs per person)
2-3 leeks, finely sliced
5-6 spring onions, sliced
1 clove garlic, crushed or grated
2 bags of spinach
1 bag baby kale, stripped from the stalks
1 bunch collard greens, stripped from stalks
Juice of a lemon
Salt and pepper
Finely chopped coriander to garnish
Uniko (stallholder) buckwheat and prawn powder garnish or toasted sunflower seeds
Pinch of chilli flakes (or Japanese togarashi pepper or pinch of cayenne)
Heat the oven to 180°C.
Heat a little oil in a large frying pan. Add the sliced leeks and spring onions, cover and cook slowly on a low heat till soft but not coloured. Add the garlic and cook for another minute.
Add the spinach, kale and collard greens with the lemon juice. It will seem like there are far too many greens but it will all reduce substantially. Cover and let the greens cook for a few minutes. Season and drain off as much liquid as you can.
Either divide the greens between 3 small individual gratin/oven dishes or leave in the frying pan. Alternatively put the greens into another oven dish. Make indentations in the mixture and break an egg into each. Season the eggs.
Bake till the eggs are cooked to your liking. Sometimes I find that I need to put the dishes under the grill for a minute or two at the end to cook the top of the eggs.
Garnish with a dollop of yoghurt into which you’ve added a little chilli and sprinkle with the buckwheat and prawn mix or toasted sunflower seeds and some finely chopped coriander.
Serve with Turkish flatbread or naan.