Steamed Egg(s) Nestled in a Bed of Greens
What could be simpler than tossing tender greens into a wok and nestling an egg or two on top so they steam together? And it looks so ravishing on the plate.
Ingredients
Preparation
Step 1
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.
Step 2
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, than add about 1/2 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 two eggs), and crack the egg(s) into it.
Step 3
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.
Variations
Step 4
The egg(s) could nestle on a bed of cut-up asparagus or some grated zucchini, or a combination of vegetables cut into matchsticks.
