Saturday, May 24, 2014

Simple and Summery

 Part of our seasonal effort to eat more vegetables, a dinner of roasted sweet potatoes and harissa kissed greens with poached eggs.
Most nights I either sauté greens (today we had a mix of collards, chard and radish tops) in olive oil and garlic or slow cook them in broth flavored with smoked pork. Tonight I veered a little by making a warm salad of sorts with our sautéed greens by adding paprika, cumin and a generous amount of harissa towards the end of cooking. With the spices stirred through I cracked two eggs on top and covered the pan just long enough for the eggs to steam through so at the table the runny yolks mixed with our bitter greens.

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