Dr. Seuss would be damn proud. Dinner was on the table in 30 minutes and afterwards, there was only one skillet to wash.
Earlier in the day, I followed the recipe in Cooks Illustrated’s The Best Vegetable Recipes for shallow blanched collard greens. That way they’d be ready to sauté off when I got home. Also, I thinly sliced up a whole onion and trimmed and halved a ½ pound of Brussels sprouts. I put all my prepped veggies in the fridge and went out to Costco. Remember? I love me some Costco.
After my Costco run, I wanted dinner ASAP. As soon as I came home, I preheated my toaster oven to 400 F; tossed my prepared sprouts with extra virgin olive oil, salt and pepper; and put the sprouts in the oven.
Then, I took out my cast iron skillet and sautéed the sliced onions in some lard.
While the onions softened, I sliced up a few slices of leftover baked ham
and diced my blanched collard greens.
Once the onions were translucent, I added three cloves of minced garlic and mixed that around for ~30 seconds. I added the chopped ham and stirred that around to give it a little color. Then, I added the chopped blanched collard greens and ¼ cup of low sodium chicken broth. After mixing everything in the skillet, I covered it for 2 minutes to warm everything. I tasted the greens and swine for seasoning and added a splash of sherry vinegar.
I removed the Brussels sprouts from the toaster oven (it took around 20 minutes) and drizzled them with aged balsamic vinegar. Then, I quickly rinsed my skillet, added some butter and fried up a couple of eggs for Fitbomb and myself.
I like me some greens, eggs, and ham.1