Impromptu dinner that turned out well
In large sauté pan, add:
1-1.5 Tbsp extra virgin olive oil
1 bunch scallions (large if possible), chopped, including leaves
Sauté that for about 5 minutes then add:
2 Meyer lemons: cut off the two ends, then cut horizontally into slabs, and then dice those; leave the peeling on except for the discarded ends. You can use regular old Eureka or Lisbon lemons, of course, but Meyer lemons have thinner skin.
Sauté for about 5 more minutes, then add:
1 bunch collards, rinsed, stalks minced, leaves chopped—cut leaves into strips, then across in squares
1 bunch Lacinato kale, same deal
splash of Amontillado sherry
good dash of Worcestershire sauce (from the UK—I order from Canada), or could use 2-3 anchovy fillets
Sauté until greens wilt, about 5-8 minutes. These were particularly fresh, and their character as leaves was quite evident as I chopped, and it occurred to me that there is a lot of knowledge (and trial and error) embedded in the cultural rules regarding the leaves we eat and those we don’t eat. Someone had to test things. (Though some leaves we seldom eat are quite good: fresh radish greens are very tasty, for example.)
1 15-oz can Muir Glen San Marzano style tomatoes (and I don’t know what “style” they mean other plum tomato) – could even have used 28 oz can whole San Marzano tomatoes
1/2-3/4 c pitted Kalamata olives, chopped
I always at least halve Kalamata olives used in recipes to check for pits, but in addition chopping them increases the likelihood of having some olive in each bite. I did in fact discover one pit today in chopping the olives.
Cover pan and simmer for 45 minutes. Add
1/4 c pignolas (pine nuts)
Simmer for a while. Then spoon out a portion in a bowl and top it with:
1 egg, cooked over-easy in butter (I have an 8″ T-Fal pan I use for frying eggs: easy to flip them)
It was quite tasty. After adding the pignolas I was thinking that the greens would make a good dinner by themselves if I could add some protein. I thought about adding some canned fish—tuna, say, or white anchovies or sardines or yellowtail or mackerel, all of which I have on hand, but I knew The Wife would not be keen on those at all. And then the thought of topping it with an egg came to mind, and that was perfect.