OK, not the easiest recipe to get a good photo of since the cast iron skillet and the greens are both dark, but it was actually quite beautiful. Maybe I was swayed by the fact that I was using my mom's skillet; for some reason, I find using it very comforting - always makes me think of those yummy potato cakes out of leftover mashed potatoes that I simply cannot figure out how to make like she did. (This recipe actually calls for a cast iron skillet!) Anyway, this is a nice main dish recipe if you're trying to incorporate more cooked greens in your diet and you like one-dish meals.
Source: Martha Stewart Living magazine
Sage-Chile Butter:
4 T. unsalted butter
1 T. small sage leaves
1/4 t. crushed red-pepper flakes
Eggs and Greens:
2 T. olive oil
10 oz. mushrooms, sliced
coarse sea salt
2 garlic cloves, thinly sliced
6 c. cooking greens (I used Swiss chard), cut into 3/4"-wide ribbons
2 T. water
2 T. unsalted butter
4 large eggs
finely grated Parmesan cheese for garnish
Sage-Chile Butter:
Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 min.
Eggs and Greens:
Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 t. salt until golden and tender, 4-5 min. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add butter, stir until melted.
Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 min. Let stand until whites are set, but yolks are still runny, about 4 min. Drizzle with sage-chile butter. Garnish with cheese.
