So far it’s been a mild winter on the east coast, and that’s made for some great leafy greens. Typically in January a trip to the farmers market yields little besides root vegetables and the occasional cabbage. But this year the mild weather has meant a steady supply of fresh greens, and we’ve been eating kale, collards, and chard with gusto.
One of my favorite ways to serve up dark leafy greens is baked with eggs. I turn to this simple preparation for breakfast, lunch, and dinner. Simply saute a selection of greens in some olive oil with garlic, onion, or seasonal herbs, add some eggs, and bake. Just right for a healthy weeknight dinner, or a cozy Sunday brunch.
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