Sauteed wild greens 'n' onions supper
Prep time: 
Cook time: 
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Serves: 6
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.
  • 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
  1. Heat ½ cup virgin coconut oil in a 5-qt. pot over medium heat.
  2. Add onions and cook gently for 10 minutes.
  3. Add greens, parsley, mint, garlic, and ½ cup water; season with salt and pepper.
  4. Cook gently, stirring occasionally, until greens are tender, 15–20 minutes. Remove from heat.
  5. Heat ¼ cup oil in an 12" skillet over medium-high heat. Add more if necessary.
  6. Working in two batches, crack eggs into skillet; cook, constantly spooning oil over yolks, until yolks are just set, about 2 minutes.
  7. 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.
  8. 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!)
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