Greens (any combination of chard, kale, collards, beet greens, etc. — you just need a lot of them)
Saute coarsely chopped greens over medium heat.
If using heartier greens like collards or kale, sometimes I steam these lightly first until just limp.
Try not to overcook — you want them to stay bright-green and al dente.
Pat cooked greens into an even layer, about 1-2 inches thick, and make egg-sized indentations with the back of a spoon.
Sprinkle greens with chopped garlic.
Break an egg into each indentation, trying to keep yolks whole.
Put the lid on, turn the heat to medium/low.
Remove from heat until the eggs are cooked to your liking — keep checking!
I like the eggs to be just poached, but the yolks will quickly turn hard-cooked, if you prefer.
Salt and pepper to taste.
Excellent just like that, or topped with gruyere, parmesan, goat cheese, truffle oil, sundried tomatoes, fresh herbs, mushrooms, chile-limon powder, a squeeze of lemon, hollandaise sauce…
You can also serve over brown rice, quinoa, or polenta for dinner.