Oh friends. It's been an awful long time.
This morning I'm savoring a slow and simple start to my weekend. It's the first that the hubby and I have spent together here in Philly in eons! (or at least that is how it feels to me.)
I've been spending many of my days on cruise ships. Not a bad way to earn a buck...but to be home. HOME! It's ever so lovely.
This morning I made my favorite weekend comfort food. Wilted greens with cannellini beans, topped with poached eggs...then sopped up with a crusty bread.
This mornings dish was extra delicious due to a newly discovered french bakery just blocks away
Try it, won't you? You can use any old green. I use kale alot, but this morning I used red chard Sometimes I add parmesan cheese...you can adapt this recipe a million ways from sunday. It's a great way to start your weekend.
I'll be back soon to share some of my adventures and some other big news. In the meantime you can check some photos out over on my flickr page. There are some pics of my trips to croatia and chile.
Wilted greens with Poached eggs
1 bunch Swiss Chard, Red Chard, Kale (whatever looks most delicious!)
5 cloves of garlic,thinly sliced
2 shallots, thinly sliced (I don't normally used these, but had some leftover)
salt & pepper
red pepper flakes (to taste)
6 sprigs thyme, chopped
1 can cannellini beans, rinsed
1/2 cup chicken broth
2 tbs vinegar (white, sherry, champagne...whatever)
Bread of your choosing.
-Warm olive oil in a pan. Add garlic, shallot, thyme and red pepper flakes
-Once they are fragrant (approx 1 min) add your greens
-saute till greens are wilted.
-add white beans
-add chicken broth
Simmer for about 4 minutes...until all the flavors meld.
At the same time, boil water for eggs. (I use a small chefs skillet filled with about 1.5 inches of water)
-Add 1 tbs white vinegar
-Then add eggs one at a time. I use a small ramekin and place the eggs in the water one by one.
Cover and let eggs cook for about 3-5 minutes.
Serve greens with eggs on top, with crusty bread.