These mustard greens are full of immune-fighting garlic and ginger, plus a bit of spice. The egg yolk provides the perfect sauce and tempers the slight bitterness of the mustard greens. This dish cooks up in minutes and makes a perfect, easy meal at any time of day.
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 garlic cloves, peeled and thinly sliced
- 1 1/2 inch (3.75 cm) piece of gingerroot, sliced into fine matchsticks
- 1/4 tsp (1 mL) red chili flakes
- 6 oz (170 g) curly mustard greens, centre ribs removed, washed, and chopped
- 1 Tbsp (15 mL) lemon juice
- 1 organic egg
- 1 tsp (5 mL) chili crisp (optional)
Instructions
In medium-sized skillet over medium-low heat, add olive oil and sauté garlic and gingerroot for 2 to 3 minutes until soft. Add chili flakes, wait a few seconds until they sizzle, then add mustard greens. Stir to combine, then cover with lid. Raise heat to medium for approximately 2 minutes, until greens are just wilted and tender. Remove lid, stir a minute more to combine, and add lemon juice.
Remove to serving plate and pile up greens in a small mound, being sure to scrape all garlic and ginger out of the pan. Cover to keep warm while you poach or fry an egg using your usual method, keeping the yolk runny but warm.
Place egg on top of greens and, if desired, garnish with your favourite chili crisp for an added spicy kick. To enjoy, cut into the egg yolk and mix it into the greens.
Tip: The runny egg yolk is not optional — it's the sauce. Keep the yolk warm and just barely set so that when you break it, it coats the garlicky greens in a rich, golden dressing. A poached egg works beautifully here, but a fried egg with a soft yolk is equally perfect.
Serves 1
By Helena McMurdo
