Swiss chard, mallow and dandelion greens sautéed with onion in olive oil and topped with eggs, village style. Vegetarian and gluten-free.
Ingredients
Instructions
- 1
Trim the tough stems from the chard, mallow and dandelion greens, wash them several times in plenty of water, drain and chop roughly.
- 2
Slice the onion. Heat the olive oil in a large pan and cook the onion over medium heat for 5 minutes until soft and lightly golden.
- 3
Add the chard stems and dandelion greens first and stir for 3 minutes, then add the chard leaves and mallow.
- 4
Season with salt and sauté over medium heat for 8-10 minutes until the greens wilt and their liquid evaporates.
- 5
Make four wells in the greens, crack an egg into each and sprinkle with the red pepper flakes.
- 6
Cover and cook on low heat for 4-5 minutes, until the whites are set and the yolks still slightly runny. Serve in the pan.
Nutrition
Per serving
| Calories | 260 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 15 g |
| Fat | 19 g |
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