Meatless Monday: Collard Greens Shakshuka
Hearty collard greens stewed with bright herbs and decadent cream are baked with eggs for a savory breakfast, lunch, or dinner option.
Equipment
- Oven safe skillet
Ingredients
- 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
Instructions
- 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!
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