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Eggs and Greens

Some folks, knowing that greens are oh so good for you, still struggle a bit with new ways to get them in their diet or with finding new ways to cook them after getting them in the CSA box every week. This is one of our favorite meals. Great for really any meal of the day.

Saute your greens with a little butter and garlic (if so inclined). For spinach a quick wilting is all you need, for chard a little more and for kale a bit longer still.

Poach an egg and stick that sucker on top! Sprinkle with some grated cheese of your choice or a good dollop of chevre. This is so easy and the variations are seemingly endless: Saute or carmelize some onions before adding in the greens. Sprinkle on a bit of crushed red pepper flakes. Add some bacon and better yet, cook the greens in a little of the bacon fat! Brighten it up with a little freshly made salsa or pesto. This dish is also delicious if you've got a great Indian chutney and pickle to go on top. Gosh, my mouth is just about watering right now!

New recipe: Fennel SaladJuly 18th, 2019

1 fennel bulb, trimmed, quartered (core trimmed but left intact) and very thinly sliced (preferably on a mandoline) 7 ounces sugar snap peas, thinly sliced lengthwise 2 tbsp fresh tarragon 1 tbsp plus

New recipe: Grilled FennelJuly 18th, 2019

Grilled FennelThe Barbecue BibleServes 4Grilling brings out the natural sweetness of fennel and this vinegar marinade pushes that lovely flavor forward even more.Ingredients4 small or 2 large fennel b

New recipe: Couscous with Roasted Fennel and Toasted AlmondsJuly 18th, 2019

Serves 4 juice from one orange, about 1/2 cup 1/3 cup black raisins 1 fennel bulb, trimmed and cored and cut into about 16 slim wedges 3 tablespoons good quality olive oil, divided 1/4

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