I love greens for breakfast. In an ideal world I would eat a mess of them, Szechuan style, oily and lousy with chili peppers, every day. But lacking an in-home chef and any Szechuan cooking know-how, my preferred greens cooking method is obscenely simple: Heat a teaspoon to a tablespoon of olive oil (this often depends on level of caffeination/pouring abilities) in a small covered pot. About a minute later, throw in a cup of greens (anything here. Arugula, kale, rainbow chard…live your dreams). Sprinkle a little rock salt on top, cover the pot back up. Keep adding greens as they cook down—-I probably eat 2.5 cups in a sitting.
To make the eggs pictured above, put the cooked greens in a broiler safe container and crack two eggs on top. Sprinkle salt and pepper across the eggs. Set your broiler to high, and pop the whole thing in the broiler for about ten minutes. Timing depends on your feeling about egg textures—-I like mine very dense and not even a little bit wet.
Perfect, quick breakfast on weekdays, especially if you pre-cook the greens. Perfect Sunday morning (or afternoon) breakfast, especially when you’re craving something virtuous after a night of ten dollar wine, and piles of fresh bread and cheese. Oh, and Village People music videos.