Can I be honest with you all? Andrew and I are terrible eaters. Me especially. If given the opportunity to have the most elaborately prepared hoity-toity meal versus a 20 piece McNugget and/or a bodega hoagie, we’d probably take the latter.
During farmstand season, when 7:30PM hits we pack up those tables and leftover vegetables faster than a swift wind and we’re out the door and at a bar eating burgers and wings. It’s shameful, we know. But growing vegetables is hard work! Sometimes the last thing we ever want to see is another fresh vegetable.
This time of year should be great. Our plants do well, we get excited to see them grow. Except for when the escape artists we call chickens and bunnies ravage our beloved greens and lettuces. Many a morning me, Andrew and Chloe have spent in utter meltdown at the sight of an empty bunny hutch or chicken coop, only to realize they’re all out in the garden eating and pecking at everything.
We can’t win them all, and perfection is never our goal. But we make do with what we’ve got.
This is where this salad comes in. We call it ravaged greens with poached egg. It’s simply that. I take a few imperfect leaves off of our kales, collards and lettuces and make it into a salad. Besides, everything tastes better with an egg. Here’s how I did it:
Ravaged Greens with Poached Egg Salad
Let’s take it nice and slow: this salad is meant to be simple, resourceful and, really, a vessel for farm fresh eggs.
For the eggs:
2 large Farm 51 eggs. (in my case, 1 double yolker)
For the greens:
3 large kale leaves of different varieties, or whatever’s handy
3 small collards
a few leaves of green or red leaf lettuce or both
1 large bunch of herbs, such as chives, oregano, rosemary and sorrel.
salt and pepper to taste
For the dressing:
(or use whatever you have. creamy hollandaise sauce, maybe? lemon juice and mustard? yum)
Make the dressing:
Combine 3 tablespoons of olive oil, 1 tablespoon (or more if you love acidity like I do) of balsamic vinegar and 1 teaspoon of mustard in a mason jar. Screw the lid on and shake. Set aside.
Prep the salad:
Wash the lettuce, herbs and greens and dry them all with a salad spinner (definitely a must-have kitchen item for us). Chop the chives, oregano, rosemary. Cut the collards and kale into thin strips. Transfer all of the items into a large mixing bowl. Season your greens with salt and pepper and add in the dressing. Toss and set aside.
Make the eggs:
In a small or shallow saucepan, boil about 2 inches of water with a splash of vinegar. Add a ring from a mason jar lid to the water. Working with the eggs one at a time, crack an egg into a small cup, then pour the egg as close to the surface of the hot water and gently drop the egg into the ring. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the after a 30 seconds. Continue cooking for an additional 3. Remove the egg and ring with a slotted spoon. Drain. Repeat with the remaining egg.
Assemble the salad:
Plate your salad greens leaving enough room in the middle for your poached eggs. Add the eggs and season with salt, pepper and garnish with chives. Serve along side some crusty bread or toast and butter.