What you see right here is pretty much my idea of the perfect breakfast. Or lunch. Or dinner.
This dish is so simple that I thought twice about sharing it: I guess because I make it so often, it doesn’t really feel like a recipe to me. But then I realized it’s just too good for me to keep from you.
What I love so much about this is that it’s a delicious, nutritious, and incredibly balanced meal: you’ve got high quality protein from the eggs, vitamins and minerals from the greens, and antioxidant-packed low glycemic carbohydrate from the sweet potato.
I’ve always got eggs…
…and I use different greens depending on the season. This time, I used a combination of kale and dandelion greens.
Instead of being bummed about the arrival of spring weeds like dandelions, I choose to embrace them…their greens are incredibly nutritious and they’re free! Because I have dogs, I only eat the dandelions that grow unsolicited in my flower beds (where my dogs don’t pee). If you want to forage for dandelions where you live, make sure only to eat ones that have not been urinated on or sprayed with chemicals, and which aren’t too close to a road (you don’t want to eat anything that’s come into contact with lots of car exhaust). It’s best to eat the greens of dandelions before they flower, as that’s when they’re most tender/least bitter.
Dandelion greens can also be purchased at some natural food stores and Farmer’s Markets if you are skeptical about picking you own. If you don’t have access to dandelion greens, feel free to use all kale or another dark leafy green that you enjoy.
Recipe for Pan Crisped Greens with Eggs and Sweet Potato
- *1 tablespoon organic extra virgin coconut oil (or use olive oil)
- *2 handfuls of chopped organic greens I used a mixture of dandelion greens and Tuscan/Lacinato kale
- *2 eggs preferably organic and free range
- *1 small or 1/2 large organic sweet potato baked or steamed (or microwaved, in a pinch) and then sliced and drizzled with a little coconut oil, if desired
- *coarse sea salt and freshly ground black pepper- to taste
- *any other seasonings you like ex. a squeeze of fresh lemon juice for the greens hot sauce, etc- optional
- 1. Heat oil in a cast-iron skillet. When the pan is very hot, add the greens. Cook for several minutes, stirring sporadically, allowing them to crisp in the hot pan.
- 2. Break the eggs into the pan over the greens and turn the heat to very low. Cover the pan and allow the eggs to cook for 3-5 minutes, until done to your liking.
- 3. Using a large spatula, transfer the greens with the cooked eggs on top to your plate. Season to taste with salt, pepper, etc., and serve with sliced sweet potato.