MAIN DISH

STEAMED EGG(S) NESTLED

IN A BED OF GREENS

• 2 handfuls of tender greens (spinach, beet greens, Swiss chard, turnip greens, cress, or a combination)

• Salt

• 1 tablespoon light olive oil

• 1 garlic clove, peeled and slivered

• 1 or 2 large eggs

• Freshly ground pepper

If your greens are more mature, trim off the stalks and cut these into 1-inch pieces. Drop the stems into a pot full of boiling, lightly salted water, and cook them for 4 or 5 minutes. Drain and run cold water over them. Tear the leaves into smaller pieces.

If the greens are young, the above step is not necessary. Heat a wok or a large sauté pan (use a pan that has a tight-fitting cover), pour in the oil, and when it is hot, drop in the slivers of garlic. Cook, stirring, over quite high heat, and before the garlic starts to brown, toss in all the greens (plus the blanched stems of the older ones). Stir-fry for 1 minute, then add about ½ cup water, and cook until almost tender. Taste to gauge when done.

Make an indentation in the center of the greens (or two indentations if using 2 eggs), and crack the egg(s) into it. Check to be sure there's enough water left to steam; if not, add a little more. Sprinkle on salt and pepper, cover, and steam over medium heat. In 3 minutes, the egg(s) should be just nicely done and almost all the liquid boiled away.

Remove carefully to a plate, using a large slotted spatula so the remaining liquid runs off. Center the egg(s) in the middle of the plate, with the greens around. Makes 1 serving.

Source: Adapted from The Pleasures of Cooking for One, by Judith Jones (Knopf, $27.95).

Per serving: 212 calories, 19 g fat (3 g saturated), 212 mg cholesterol, 8 g protein, 4 g carbohydrate, 188 mg sodium, 2 g fiber.

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