Green Shakshuka
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 6 to 8 servings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves roughly chopped
- 1 bunch kale, stem removed and leaves roughly chopped
- ⅛ teaspoon red pepper flakes
- Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 8 large eggs
- 1/4 cup chopped fresh herbs such as cilantro, dill, and parsley
Procedure
Heat oil in a large oven-safe skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard and kale leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Remove half of the chard mixture and transfer to the bowl of a blender. Blend until smooth, add puree mixture back to skillet and stir to combine. Taste and adjust seasoning with salt and pepper.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid and garnish with herbs and additional red pepper flakes if desired. Serve immediately.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard and kale leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Remove half of the chard mixture and transfer to the bowl of a blender. Blend until smooth, add puree mixture back to skillet and stir to combine. Taste and adjust seasoning with salt and pepper.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid and garnish with herbs and additional red pepper flakes if desired. Serve immediately.
Green Shakshuka
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 6 to 8 servings
Ingredients
- 3 tablespoons olive oil
- 1 yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves roughly chopped
- 1 bunch kale, stem removed and leaves roughly chopped
- ⅛ teaspoon red pepper flakes
- Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 8 large eggs
- 1/4 cup chopped fresh herbs such as cilantro, dill, and parsley
Procedure
Heat oil in a large oven-safe skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard and kale leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Remove half of the chard mixture and transfer to the bowl of a blender. Blend until smooth, add puree mixture back to skillet and stir to combine. Taste and adjust seasoning with salt and pepper.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid and garnish with herbs and additional red pepper flakes if desired. Serve immediately.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard and kale leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with ½ teaspoon salt, pour in the half-and-half and stir loosely together. Remove half of the chard mixture and transfer to the bowl of a blender. Blend until smooth, add puree mixture back to skillet and stir to combine. Taste and adjust seasoning with salt and pepper.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid and garnish with herbs and additional red pepper flakes if desired. Serve immediately.