What are some of your favorite traditions? In my house, Meatless Monday has become a day we look forward to. With the help of Nature’s Greens shredded collard greens this Meatless Monday: Collard Greens Shakshuka will become a new staple in your house.Jump to Recipe Print Recipe
Just because we are skipping the meat doesn’t mean we’re skimping on flavor. This colorful and vibrant dish is earthy, herbaceous, rich, and comforting.
The Power of Green
I love this Meatless Monday: Collard Greens Shakshuka not only for the amazing flavor but also because I know I am serving my family a nutrient packed meal. The collard greens alone pack a powerhouse of calcium, fiber, and potassium.
One of the things I love about Nature’s Greens is the easily accessible nutritional information. It’s clearly displayed on each bag and each variety boasts its own unique nutrients. These greens not only make life easier taking away the need to wash, dry off, and chop, they are a product you can truly feel good about serving your family.
In addition to the earthy flavor of greens, this dish gets its beautiful vibrant color from the mellow onion bite of scallions, grassy parsley, and bright citrusy dill.
What is Shakshuka?
Shakshuka is a traditional North African dish that varies by country and region. Warm and aromatic spices are combined with tomatoes and vegetables for a spicy savory sauce. Because it has gained in popularity you will find many different variations. This version replaces the original spiced tomato base with the bed of greens simmered in just enough heavy cream to make it rich and comforting.
What remains the same in this Meatless Monday: Collard Greens Shakshuka however are the eggs gently poached in the thick sauce. When it comes to serving your shakshuka I love to serve this with pita. It’s perfect for dipping in those golden yolks and also for holding a generous scoop of greens.
Cracking Meatless Monday: Collard Greens Shakshuka
With the help of the ready to go Nature’s Greens shredded collard greens the majority of the work is already done for you. However let’s break it down so you can have dinner on the table in less than 45 minutes.
For this recipe you need a larger skillet that can transfer from the stove to the oven. This truly is a one dish meal. You are briefly going to sauté your green onions until they are slightly softened and fragrant. Next, add your shredded collard green. Greens wilt down quickly. You still want them to have texture so once they’re wilted add your cream.
As the cream cooks down it’ll naturally thicken. You want the sauce to hug the greens. At this point you’re going to add in your herbs, the sunny note of lemon juice and zest, as well as your seasonings. Next comes those protein packed eggs. Using either the back of your spoon or the bottom of a measuring cup make a well that will cradle each egg.
How long your skillet stays in the oven depends on how well you like your eggs done. You want the whites to be set and the yolk to cook to your desired doneness. Because the nest of greens remains warm there will be a little carry over cooking. The only question is, what are you dipping into the yolks?
Are you looking for more meatless recipe inspirations? Make sure you check out my recipe for Roasted Eggplant Dip!
Meatless Monday: Collard Greens Shakshuka
- Oven safe skillet
- 4 tbsp olive oil
- 1 bunch of scallions, finely chopped white and green parts
- 4 cups Nature's Greens shredded collard greens
- 1 1/2 cups heavy cream
- fresh dill and parsley, chopped, to taste
- 5 eggs
- juice and zest from 1/2 lemon
- 1 tbsp kosher salt
- 1 tsp black pepper
- 4 oz goat cheese
- Heat a large oven safe skillet over medium heat with olive oil.
- Add the scallions and sauté until just tender and fragrant, 2-3 minutes.
- Add the collard greens and stir until they are wilted down, 5-8 minutes.
- Add the cream and stir to combine, stirring occasionally until the sauce begins to thicken.
- Add the herbs and lemon juice and zest, giving the greens a stir. Using the back of your spoon or a measuring cup create five wells to hold the eggs.
- Gently crack your eggs into each indentation.
- Crumble the goat cheese over the top of all of greens.
- Transfer the skillet to the oven and cook 6-8 minutes, depending on how well you like your eggs done. The whites should be opaque and set.
- Allow to cool before serving with pita, naan, or your favorite bread. Enjoy!