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Sautéed Mustard Greens with Egg

These mustard greens are full of immune-fighting garlic and ginger, plus a bit of spice. The egg yolk provides the perfect sauce and tempers the slight bitterness of the mustard greens. This dish cooks up in minutes and makes a perfect, easy meal at any time of day.
Print Recipe
Servings: 1
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 1 ½ inch piece of gingerroot sliced into fine matchsticks
  • ¼ teaspoon red chili flakes
  • 6 ounces curly mustard greens centre ribs removed, washed, and chopped
  • 1 tablespoon lemon juice
  • 1 organic egg
  • 1 teaspoon chili crisp (optional)

Method
 

  1. In medium-sized skillet, over medium-low heat, add olive oil and sauté garlic and gingerroot for 2 to 3 minutes until soft. Add chili flakes, wait a few seconds until they sizzle, then add mustard greens. Stir to combine, then cover with lid. Raise heat to medium for approximately 2 minutes, until greens are just wilted and tender. Remove lid, stir a minute more to combine, and add lemon juice.
  2. Remove to serving plate and pile up greens in a small mound, being sure to scrape all garlic and ginger out of pan. Cover to keep warm while you poach or fry an egg using your usual method, keeping the yolk runny but warm.
  3. Place egg on top of greens and, if desired, garnish with your favourite chili crisp for an added spicy kick. To enjoy, cut into the egg yolk and mix it into the greens.