The Ultimate In Greens


This is a big, bold, badass of a dish, something which you wouldn't necessarily expect from a plate of greens. I planned on making a green shakshuka for dinner (hence the eggs) but went off-piste and ended up with a plate of mixed greens that was so delicious that the eggs really were not necessary.


If you do use eggs when you make this, make sure that you turn the heat off when the eggs look as they do above; they will continue to cook in the hot greens and you do not want completely set yolks. Also, if you use eggs, use bone broth chicken stock instead of water in the recipe below -- it will give the greens the silky mouth feel that you get from the best vegetable dishes in Chinese restaurants.



1 or 2 eggs (based on your hunger level)

3 cups finely chopped greens, washed and roughly dried. I used a combination of lacinato kale, bok choi, beet greens and kohlrabi greens

1 clove of garlic, peeled and finely chopped

1/3 shallot, peeled and finely chopped

2 Tbsps green onion, cut into spirals

1/3 tsp freshly grated ginger

1/2 tsp ground cumin

1 tsp olive oil

2 Tbsps water or chicken stock

Salt to taste

Half an avocado (optional)

Hot sauce to taste (optional)


Put the oil, cumin, garlic, shallot, ginger and green onion in a large skillet on medium heat. Cook, stirring occasionally while you chop the greens, until the mixture is very fragrant and the onion and shallot are starting to soften.


Add the greens and the water or chicken stock, stir to combine well with the spiced allium mixture. Salt, lower the heat and cover.


Cook for three to five minutes, checking and stirring the mixture after a couple of minutes, until the greens are nearly cooked to your desired doneness. I like mine silky but with a bit of a bite still left; others I know like them very very soft.


As soon as the greens are within a minute or so of being done to your liking, raise the heat to medium, make spaces in the greens to accommodate the eggs that you are using and break the eggs into the holes.


Cover and cook for an additional two to three minutes until the eggs are nearly done, as discussed above.


Remove to a bowl and top with avocado and hot sauce, if using.