Greens

Eggs with Turnip Greens & Cheddar Garlic Grits

Posted by Carole Koch

1 large bunch turnip greens, stemmed and chopped
1 tablespoon balsamic vinegar
Salt and pepper
1 clove garlic, slivered
1 cup quick-cooking grits
1 1/2 cups grated sharp cheddar cheese
4 to 6 eggs

Oil individual baking dishes. Heat oven to 400 degrees F. Steam or sauté greens until just wilted. Sprinkle with vinegar and season with salt and pepper. Set aside. Place 3 1/4 cups water and garlic in saucepan and bring to a boil. Stir in quick grits; lower heat, cover and cook gently, stirring occasionally, 5 minutes. Stir in cheese and half of the cooked greens. Portion grits into baking dishes. Make a well in the center, nestle the remaining greens into the indentations, and crack an egg over the top of each. Sprinkle with salt and pepper. Bake until eggs are set, 10 to 15 minutes.

Serves 4 to 6.

From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.

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