Pan with turnip greens and eggs

Rich side dish or vegetarian main course? I would not know how to classify this pan, but I know for sure that it is exquisite in its simplicity. Turnip greens beg me to buy them every time I see them, and it's not my intention to resist! I love them in savory pies, pasta, or simply sautéed with garlic and chili. One day I was preparing them in the latter way and I realized that I had eggs expiring: from this experiment I made several times the recipe I'm about to illustrate, which apart from the "boredom" of cleaning and boiling turnip greens, it does itself. My advice is to leave the liquid yolk inside, so when you break it will spray the vegetables. If you do not like the liquid yolk just cook a little more!

Ingredients for two people

400-500 g turnip greens

2-4 eggs according to taste

1 chili pepper

a clove of garlic

extra virgin olive oil

salt and pepper

Procedure

Wash the turnip greens and take care of them, removing the hard base of the larger stems. Cut them into 3-4 pieces and boil them in salted water for about 5-7 minutes. Drain and drain for a while. Meanwhile, heat the olive oil in a large pan and season with the garlic clove and chili pepper without the seeds. Once they have both darkened, remove them. Sauté the turnip greens for about 5 minutes, and then create a kind of groove in the center with the help of a spatula. Break the eggs inside and cook for another 8-10 minutes. To cook the surface of the yolk, cover the pan with a lid towards the end of cooking. As I said, consider whether you prefer to cook the yolk completely or leave it liquid inside. Once ready, sprinkle with grated pepper and serve.