|2 servings||calories per servings 417||protein serving 18 g||carbs per serving 52 g||total fat per serving 16 g|
This meal, inspired by a recipe in Barbara Kingsolver’s book “Animal, Vegetable, Miracle: A Year of Food Life” shows how very good a simple, “country cookin” kind of meal can be. The runny egg yolk really makes this dish: When it breaks, it coats the braised greens and creates a rich sauce of sorts. To get a nice runny yolk and set white, stick to the lower end of the recommended cook time and touch gently, or jiggle the pan, to test doneness.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||5 g|
Make the rice: In a small saucepan with a lid, combine rice and 1 cup water. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat and keep covered.
While the rice cooks, prepare your mise en place: Cut or tear braising greens into 3-inch pieces. Peel and dice onion. Peel and mince garlic. Cut carrot in half lengthwise, then thinly slice crosswise. Roughly chop dried tomato.
Heat a large skillet over medium-high heat, and add olive oil. When oil is hot add onion and garlic. Cook, stirring occasionally, 3-4 minutes, or until tender and lightly browned.
Add carrot, dried tomato, and remaining 1/4 cup water. Cook, stirring, 2-3 minutes more.
Stir in the greens. Cover and cook 3-4 minutes to wilt the greens.
Reduce heat to medium, uncover the pan, and make 4 equally spaced depressions, each 2-3-inches wide.
Crack an egg into each depression. Season the whole skillet with PeachDish salt. Cover and steam 3-5 minutes, depending on your desired doneness. For a runny yolk, the egg’s center should still jiggle slightly when the pan is gently shaken
Uncover rice and fluff with a fork. Divide rice between 2 plates, and top with eggs and greens. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...