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Home » Blog » Uncategorized » Greens, Eggs, and Ham

Greens, Eggs, and Ham

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.

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