Sauteed Greens with Olive Oil-Fried Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with crusty bread. Ingredients:
2 cups butternut squash cubes (1 small squash) |
4 tablespoons olive oil, divided |
1 teaspoon kosher salt, divided |
1 medium-size onion, halved and thinly sliced |
2 (5-oz.) packages mixed baby braising greens |
1/4 cup blanched hazelnuts, toasted and chopped |
2 tablespoons dry sherry |
1/4 cup crumbled goat cheese |
2 olive oil-fried eggs |
Directions:
1. Preheat oven to 450°. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.
2. Meanwhile, sauté onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.
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