Harvesting a Dream
Robert and Ulrika Glover, owners of Harvest Café in Ventura, were looking for an attainable step they could take, with limited resources, toward being a part of a movement in health and sustainability...
For this recipe by Ulrika Glover of Harvest Café, use whatever greens (and stems) you have growing in the garden or can find at the farmers’ market like rainbow chard, kale, broccoli leaves, etc. Serve with fresh herbs, chives, edible flowers and lava salt or side of any raw veggie or fruit.
Ingredients
SERVINGS: 2-4 Serving(s)
- 4–6 cups greens, chopped
- 1 tablespoon safflower oil, ghee or butter
- ½ onion (yellow, red or sweet), sliced
- ½ teaspoon turmeric
- Salt and pepper to taste
- 4 farm-fresh eggs
Preparation
Sauté greens and onion in oil. While cooking, add turmeric, salt and pepper. When greens just start to brighten, separate to make 4-inch holes” to make space for the eggs. Crack eggs into holes, add tiny bit of water and cover with a lid. Reduce heat to medium low. Simmer for 2–3 minutes, or until the yokes reach your desired hardness.
About this recipe
Chef Notes: Remember that each green brings something to the table in forms of flavor but also different nutrients. The more variety the better. Feel free to substitute any other veggies or herbs to use what you have available or to mix it up.
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