kohlrabi greens | thebrookcook

This is another greens-loaded, fast and delicious weeknight meal. It would also be wonderful served at a brunch. The sage-chile butter really added something special to the finished dish. Hearty and vegetarian. Great!

This recipe was adapted from Martha Stewart Living. I increased the amount of garlic and greens. I also used a combination of escarole, sugarloaf chicory, turnip and kohlrabi greens from my CSA share; any combination of greens would work well. We ate it with a sourdough baguette. I read a suggestion to eat it with grits which would be another tasty option.

Yield: Serves 2 to 4

For the Sage-Chile Butter:

4 tablespoons unsalted butter
1 tablespoon small sage leaves
1/4 teaspoon crushed red-pepper flakes

For the Eggs and Greens:

2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
coarse salt and freshly ground black pepper
2 garlic cloves, thinly sliced
8-12 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale (or any combination)
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
finely grated Parmesan cheese, for garnish
sourdough baguette, for serving, if desired

Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes.
Reduce heat to medium. Stir in garlic, then greens and water.
Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
Push greens to make 4 wells. Crack 1 egg into each. Season with salt (and pepper, if desired). Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes.
Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.