Skillet Eggs with Kale & Chorizo
from From Asparagus to Zucchini
Heat large, nonstick skillet over medium-high flame. Add diced chorizo and cook, stirring often, about 3 minutes. Add all the kale (or collards) and cook, tossing often, until wilted, about 5 minutes. Sprinkle a little lemon juice and pepper over the mixture and toss well, then push kale/chorizo mixture to outer edges of pan. Reduce heat to medium and crack eggs one at a time into center of pan. Cook briefly uncovered, then sprinkle 3 tablespoons water over kale and eggs, cover, and cook until eggs are set, about 3 minutes. Sprinkle a little grated Parmesan or asiago cheese over the dish and serve immediately, right from the pan. Makes 4-6 servings.
Greens & Potato Soup
from Simply in Season
Steam and set aside. (Don’t try to cook it with the potatoes; the flavor will be too strong.)
Melt butter in soup pot. Add onion and sauté until golden. Add garlic and sauté another minute.
Add, bring to boil, reduce heat and simmer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed greens to soup pot. (Puree everything if a smooth texture is desired.)
Add along with additional hot water or milk to preferred consistency. Heat gently until hot and serve.
