Green Eggs

Okay so maybe not green eggs but a fried egg with some sauteed greens and onions.

• 1 large bunch of kale, chard, or spinach
• 2 tablespoons extra-virgin olive oil
• fine grain sea salt
• 5 gloves garlic crushed
• 1/2 onion, thinly sliced

To de-stem each leaf of chard/kale (With spinach I simply trim any long stems) grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. Tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Poach or Fry your egg in a separate pan at the same time you plan on doing your greens. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil and add the onion until slightly browned. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat.Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2- 3.