How to make it

  • heat half the butter in a sautee pan large enough to hold all the greens.
  • -fry the onion for 5 minutes on low heat until softened but not browned then add the greens and increase the heat.
  • -salt well and cook for 3-4 minutes stirring often until the greens have wilted appreciably (should be about 1/4 of their original volume)
  • -put the greens into a colander, spread out a bit, let drain and cool for 5 minutes.
  • -while the greens are cooling butter a loaf pan or pie plate large enough to hold the egg&greens.
  • -taste the greens to make sure they're sufficiently salty (adjust if necessary) then add then to the eggs and mix thoroughly.
  • -pour the mixture into the buttered pan.
  • -either steam for 15-20 minutes till set or cover with aluminum foil and bake @ 350 for 20+ minutes till set.
  • -allow to cool slightly, slice and serve.
  • options/nb:
  • -don't cool the greens too much after their initial cooking, keeping them warm cuts down on the 2nd cooking time.
  • -dot the top with butter before steaming/baking.
  • -vary the herbs to include tarragon, chervil, basil, chives or even a small amount of fenugreek, rosemary etc..
  • -serve with a pureed garlic sauce consisting of white vinegar, garlic, lemon zest, salt and enough sugar to balance the acidity.

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  • dynie 9 years ago
    This sounds good!
    Was this review helpful? Yes Flag

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