SAUTÉED GREENS WITH POACHED EGGS

SERVES 3 AS A MAIN COURSE

This is the same idea as the Eggs Poached in Tomatoes. Either version makes a quick, easy and light dinner. I am using rapini (broccoli rabe) in this recipe, but you can substitute any green you like. Just adjust cooking time accordingly. Serve with crusty bread. Leftovers are good at room temperature.

INGREDIENTS

3 tablespoons olive oil

4 large cloves garlic, minced

About 1 pound rapini, cleaned, tough stems removed, and cut into 2 inch pieces

Salt and pepper to taste

6 eggs

Heat a medium skillet over medium-high heat. Add the oil and swirl to heat. Add the garlic and sauté for 1 minute. Add the rapini, salt and pepper. Cover and cook until tender, about 5 minutes. Remove lid. Break eggs into small bowl and place on top of the greens, one at a time. Cover and cook until desired doneness, about 15 minutes, less if you want a runnier yolk.

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