There’s a certain liberating freedom that comes from cooking what the season offers. I love strolling the market on a Saturday morning, buying what looks beautiful, and deciding what to cook later. No more exhaustive weekly menus and cross-referenced shopping lists—instead I rely on a community of farmers and a well-stocked pantry. With one bunch of greens and a few staples, I can make a satisfying skillet-ful of tangy tomato sauce and slow-simmered hearty greens. I crack four eggs into the mix, cook until they are just set, then scatter a little parmesan on top and serve with grilled, crusty sourdough for dipping. No fancy ingredients and no preplanning required–just the kind of simple, hearty supper we all crave on a weeknight. And, did I mention there would be just one pot to wash?
- 1 onion, diced small
- 4 cloves garlic, minced
- olive oil
- 2 28 oz. cans whole tomatoes
- 2 large handfuls greens (spinach, mustard, collard, etc)
- 4 farm eggs
- grated parmesan cheese
- grilled sourdough, foccacia or ciabatta
- In a skillet with high sides, saute onion and garlic in olive oil until tender.
- Drain and crush tomatoes with your hands or pass through a food mill and add to skillet. Season to taste with salt and pepper and simmer until sauce thickens slightly.
- Cut greens into ribbons and rinse in colander. Shake some of the water off, and add to tomato sauce. Cover partially and cook until greens are tender.
- Remove lid, and make 4 wells in the sauce. Carefully crack one egg into each well, sprinkle with salt, cover, and cook until eggs are just set.
- Sprinkle with parmesan and serve with grilled bread.
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