It's a good thing we like salad, because there is a whole lot of lettuce out in the garden. Last year's lettuce went to seed, and so we have a lot of new lettuce this spring. I also followed some advice I read from an old friend and scattered some seeds in the garden sometime in early March on the chance that some of them would survive the freezing and thawing and come up. You guessed it - more lettuce. And some radishes.
I've also got a couple chard plants that somehow survived the winter and are growing like crazy. So, I have chard and radish greens to use, too. The other night I sauteed some of the greens with garlic and olive oil, added a bit of balsamic vinegar, and then fried a couple eggs to go on top - over easy so the yolks could run down into the greens. It was incredible easy but oh so tasty. (and I didn't think to take a picture until after I'd savored every last bite)
The next night I added a bit of rice to the greens and served them with grilled chicken. (Yes, I had this two nights in a row.) Both were really yummy and a great way to use all those happy spring greens. I'm throwing radish greens in my salads, too - so good!
Seriously, super simple. And I didn't really use any measurements, just tossed things in the skillet. Just remember that greens cook down a lot, so you'll want quite a bit of greens to start with. And they're good for you, so you can eat as many as you want.
I pushed the greens to the side of the skillet and fried the eggs right beside the greens, and I suppose you could actually cook your chicken in the same skillet, too. But I seasoned mine and grilled it on the George Foreman grill. I used a boneless thigh, but if you prefer breasts that would work just as well. And, I'm sure there are plenty of other things that would be good on a nice bed of greens. Any ideas?