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| A slice of whole grain toast or a side of roasted potatoes would compliment this meal nicely. Earthy greens with an egg - talk about power foods! |
Dark leafy greens are a regular part of our diet. My men all like them as does Zub the tortoise. The three sons in college are all about quick, easy, and filling foods whenever they decide to spend time in the kitchen. This meal was crafted on the fly with them in mind and what was available in the garden and in the fridge.
For each serving, start with a handful of greens - in this instance we used about a cup each of garden arugula and baby spinach. Saute the greens with a small amount of olive oil (teaspoon or two) in a skillet until barely tender.
Once the greens soften, pile them in the middle of your pan and create a well to crack your egg into. Cover the skillet with a lid so that the egg can cook through to your liking. When done, scoop out with a spatula and plate. Season to taste with salt and pepper. Hubby likes hot sauce on his which is delicious. You can also add a hint of garlic powder to the greens when cooking.
Calories for one egg with greens is about 160 and is a great start on your day's requirements for most vitamins.
- Kim Fielding
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