Wilted Greens With Balsamic Fried Eggs Recipes

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BALSAMIC FRIED EGGS WITH WILTED GREENS (IN UNDER 10 MINUTES)



Balsamic Fried Eggs With Wilted Greens (In Under 10 Minutes) image

This recipe is sooo fast and easy and adds a very interesting flavour dimension to simple fried eggs! You can use dandelion greens, beet greens, escarole, or arugula. I personally love arugula. If you like onions, you can add some chopped onions to the pan with the garlic. This recipe is from chowhound.com.

Provided by blucoat

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 medium garlic clove, finely chopped
6 ounces beet leaves (about 1 small bunch) or 6 ounces dandelion greens, washed, thoroughly dried, and coarsely chopped (about 1 small bunch)
4 large eggs
1/4 cup balsamic vinegar

Steps:

  • Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
  • Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
  • Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
  • Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.

Nutrition Facts : Calories 314.1, Fat 23.6, SaturatedFat 5.1, Cholesterol 372, Sodium 173, Carbohydrate 9.8, Fiber 1.4, Sugar 6.9, Protein 15

WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR



Wilted Greens With Garlic and Balsamic Vinegar image

This simple but delicious side dish can be made with almost any kind of green but my personal favourite is red-veined Swiss chard as the green and red make such a pretty presentation. From Williams-Sonoma Italian Favourites.

Provided by Irmgard

Categories     Chard

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

10 cups swiss chard (or use your own personal favourite)
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 pinch red pepper flakes
salt
black pepper

Steps:

  • Cut the greens into strips 1 inch wide.
  • In a large saute pan over medium-high heat, warm the olive oil.
  • Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
  • Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
  • Transfer to a warmed serving bowl and serve immediately.

WARM WILTED WINTER GREENS



Warm Wilted Winter Greens image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Steps:

  • Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  • Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

WILTED DANDELION GREENS



Wilted Dandelion Greens image

An old recipe from the South. Great in the Spring when they just pop up all over the place. Nice and young!

Provided by opera_vanderzee

Categories     Vegetable

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 -4 quarts dandelion greens
8 slices bacon
1 teaspoon dry mustard
2 tablespoons sugar
6 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon cracked pepper

Steps:

  • Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
  • Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
  • Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
  • Cover and cook the greens for about 3 minutes, until just hot and wilted.
  • Transfer to a warm vegetable dish and crumble bacon all over the top.

Nutrition Facts : Calories 218.2, Fat 14.7, SaturatedFat 4.8, Cholesterol 20.6, Sodium 737.4, Carbohydrate 16.6, Fiber 4.6, Sugar 9.2, Protein 7.1

FRIED EGGS WITH CORIANDER, CUMIN AND BALSAMIC VINEGAR



Fried Eggs With Coriander, Cumin and Balsamic Vinegar image

Make and share this Fried Eggs With Coriander, Cumin and Balsamic Vinegar recipe from Food.com.

Provided by MarraMamba

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 9

olive oil, for frying
2 eggs
1/4 fresh red chile, deseeded and finely sliced
1/4 teaspoon cumin seed
1/2 garlic clove, chopped
1 -2 slice bread, toasted
1/2 teaspoon balsamic vinegar
coarse sea salt
chopped coriander

Steps:

  • Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set.
  • When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
  • Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.

WILTED GREENS WITH GARLIC AND ANCHOVIES



Wilted Greens with Garlic and Anchovies image

Provided by Mario Batali

Categories     Fish     Leafy Green     Vegetable     Side     Sauté     Dinner     Seafood     Fall     Winter     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
1/2 lemon

Steps:

  • Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

PASTA WITH WILTED GREENS, BACON AND FRIED EGG



Pasta With Wilted Greens, Bacon and Fried Egg image

The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.

Provided by Alison Roman

Categories     dinner, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 ounces rigatoni or mezzi rigatoni
Kosher salt
8 ounces high-quality bacon, coarsely chopped
4 large eggs
Freshly ground black pepper
4 large garlic cloves, thinly sliced
1 bunch kale or collard greens, thick stems removed, leaves torn into 1 1/2-inch pieces
1/4 cup finely grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
  • Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
  • Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
  • Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
  • Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
  • Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
  • Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
  • Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams

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