What could be better for a quick dinner, than frying up some wild greens and onions, and then adding a nice fried egg on top! This is peasant food at its best! Using virgin coconut oil adds a delicious nuttiness to this recipe.
Ingredients
¾ cup virgin coconut oil
10 green onions, minced, OR a couple of immature garden onions, sliced
2 lbs. mixed greens, such as nettles, lamb's-quarter, spinach, Swiss chard, washed and sliced
1 cup chopped parsley
1 cup chopped fresh mint leaves
6 cloves garlic, smashed and minced
Kosher salt and freshly ground black pepper, to taste
6 fresh farm eggs
Instructions
Heat ½ cup virgin coconut oil in a 5-qt. pot over medium heat.
Add onions and cook gently for 10 minutes.
Add greens, parsley, mint, garlic, and ½ cup water; season with salt and pepper.
Cook gently, stirring occasionally, until greens are tender, 15–20 minutes. Remove from heat.
Heat ¼ cup oil in an 12" skillet over medium-high heat. Add more if necessary.
Working in two batches, crack eggs into skillet; cook, constantly spooning oil over yolks, until yolks are just set, about 2 minutes.
Using a slotted spoon, transfer eggs to a plate. Divide greens between plates and top each with a fried egg. Grind fresh pepper and salt on top.
Slice up a loaf of crusty bread and supper is ready! Well done, you! (Now be sure to tuck into this while it's hot, and enjoy the compliments!)
Recipe by vomitingchicken.com at http://vomitingchicken.com/another-virgin-coconut-oil-giveaway-sauteed-wild-greens-n-onions-recipe/