For those of you who are still unconvinced that delicious, home-cooked dinners with local ingredients are out of your reach due to time constraints, let me just tell you that our dinner tonight took me a grand total of 15 minutes start to finish to prepare. And that includes the time it took to go out to the garden and pick the baby chard.
A classic in the “greens with proteiny things on top” genre is the bowl of greens topped with fried egg. Egg yolk, with a little salt and pepper, is one of the best salad dressings you can eat. (Coddled egg, in fact, is the heart of every proper Caesar salad dressing.) I prefer my eggs over easy. There are several nearby egg farmers whose eggs I use, these eggs came from Broom’s Bloom Dairy in Bel Air, Maryland, 30 miles door-to-door from my house. They also sell at my two local farmer’s markets, which is where I buy their eggs. The baby chard, as I say, came from my kitchen garden.
Just so’s you know, you can top virtually any green vegetable with fried egg and it will be delicious. Steamed or sauteed kale, raw or stir-fried spinach, steamed or roasted asparagus, raw or wilted chicory or endive, lettuces of whatever kind you like best, lightly-cooked broccoli, pea shoots, sorrel, beet greens, arugula, or my secret love, radish greens… greens love eggs and vice versa and you will love them together.
We also ate these beautiful maple-ginger bison sausages from the wonderful Nathan Stambaugh at Gunpowder Bison. Gunpowder Bison is 25 miles north of me and their products are truly top-notch.
Delicious. And so simple and quick.
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So the Seuss thing was actually a typo. It was really “Greens, eggs, and ham”.