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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Garlic Ginger Collard Greens + Eggs & Feta

Recipes

07.28.2015

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

I didn’t anticipate a lot of things about the life I’m living now. I didn’t anticipate how happy it was possible to be or that work/life balance would flow naturally from that peace. I didn’t know I would ever be comfortable with another human being watching me brush my teeth. I didn’t know that I would plan a wedding. But more than all of that, I didn’t know how it would change my day-to-day eating habits. That was truly unfathomable. From the moment we met, I knew I wanted to be with him forever. I did not, however, know that I would be inspired to adopt a largely vegetarian diet. While I still identify as a conscientious omnivore, my daily life is now lived as a vegetarian. With, admittedly, the odd oyster thrown in. This dish is the epitome of our everyday food. Simple, seasonal, vegetarian, one pan, and fast—a southern take on Seussian green eggs that’s my personal favorite in a growing arsenal of vegetarian meals.

 

 

garlic ginger collard & egg skillet with feta

It’s so simple. Collards (found in such abundance at the farmer’s market this time of year) lightly sautéed in a cast iron skillet with ginger, garlic, shallot, and a squeeze of lemon. Season to taste. When the greens are wilted, you lightly fry farm eggs nestled in the greens atop small pats of butter (I’ve been making my own lately!) and top it all with a generous handful of crumbled Athenos feta. It’s savory vegetarian perfection that’s equally good for breakfast, lunch, or dinner. The way the creamy egg yolks and salty cheese mingle with the spicy ginger and garlicky, lemony strips of greens reminds me of pasta—the collards are perfectly toothsome and similar to the old stand-by, kale.

So for your next meatless Monday (or meatless everyday if you live a meat free lifestyle!), give this a try. If you wanted to make a heartier meal of it, use it to top brown rice, quinoa, or farro. I find no need to be ascetic, but being more and more mindful of what I put into my body while also allowing myself creature comforts and pleasure (hello, cheese!) has made me feel so much better. Feast day foods & cravings are what inspire so much of my work as a recipe developer, but I’m becoming inspired by what tastes good and makes me feel good. I’ll never break up with butter, but we might need to have a polyamorous relationship with coconut oil & flaxseed oil. Everything in moderation. Moderation is key to enjoying a colorful, dynamic culinary life. Easier said than done, but when meals like this make up the bulk of your intake, you can enjoy that one special meal so much more.

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

garlic ginger collard & egg skillet with feta

 

Print
garlic ginger collard greens + eggs & feta

Yield: 3-4 servings or 2 for hungry people

A southern vegetarian breakfast this is a quick, easy one pan meal that can be made with whatever greens you find at your local farmer's market. Hot sauce doesn't hurt it.

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 tsp crushed red pepper
  • 2 bunches of collards, stemmed and chopped
  • 1/2 teaspoon salt or to taste
  • 1.5 teaspoons lemon juice
  • 1/2 cup water or vegetable broth
  • 1 tablespoon of butter, divided
  • 3-4 eggs
  • 1/2 cup crumbled Athenos feta
  • a few cracks of freshly ground black pepper

Instructions

  1. In a large heavy skillet heat the oil over medium high. Add the garlic, shallot, and ginger along with the red pepper flakes. Reduce heat to medium low and saute until fragrant, about 5 minutes. Add in half the collards and half the salt. Saute until starting to wilt and then add in the other half of the collards along with the rest of the salt. Continue to cook until wilted but still bright green. Stir in the lemon juice.
  2. Increase the heat to medium high and stir in the water or broth. Make nests in the collards for your eggs. I usually do one per person. Divide the butter between the eggs and put a pat in each little nest you've made for the eggs. When the butter melts crack each egg into the hole in the collards and sprinkles the feta on top of it all. Simmer until the white is just set and the yolk is still runny. Remove from heat, crack some pepper over the top and serve hot!
3.1
https://localmilkblog.com/2015/07/garlic-ginger-collard-greens-eggs-feta.html

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tags: athenos, breakfast, collards, egg, feta, fried, garlic, ginger, greens, one pan meal, simmered, skillet, southern, spicy, vegetarian

36 thoughts on “Garlic Ginger Collard Greens + Eggs & Feta”

  1. Jude says:
    July 28, 2015 at 10:29 pm

    I love this combination and have eaten it frequently made with spinach. However, I adore collards and will try your recipe soon. I’m not a strict vegetarian, but I eat mostly vegetarian meals as well. I’ve never liked being categorized as one way or the other. It’s too limiting…religious wise..political wise….social wise or food wise. Thanks for a lovely post.

    Reply
  2. Jade Sheldon-Burnsed says:
    July 28, 2015 at 11:54 pm

    My sweetheart came into my life at a time where I was still undiagnosed with my immune disorder, so I was constantly changing up my diet in hopes that it would help my body feel better. This was made easier by having him as my partner. We would grocery shop together, cook together, eat together… it’s still a lovely ritual we share together.

    Reply
  3. Josie says:
    July 28, 2015 at 11:59 pm

    This recipe sounds amazing! I suppose any greens would work as long you didn’t overcook them? (I’m thinking spinach or chard). I am definitely going to try this soon!

    Reply
  4. kristie {birch and wild} says:
    July 29, 2015 at 12:26 am

    This is one of my go-to meals and you do it so well. Really lovely post.

    Reply
  5. nvrm says:
    July 29, 2015 at 1:20 am

    Avid reader here, can’t help but love yoiur posts more over time – but please, take better care of your knives – it hurts my heart to see such rusty knife.

    Reply
  6. Katie says:
    July 29, 2015 at 2:58 am

    This looks gorgeous I could eat it now! Beautiful photography.

    Reply
  7. MyCookingSerects.com Krystallia Giamouridou says:
    July 29, 2015 at 3:26 am

    It is rare to find such a lovely combination (egg-feta cheese) in recipes. Usually people don’t add feta when frying eggs cause of feta’s acidity. Thank you for sharing this recipe.

    Reply
  8. Ellen Scott says:
    July 29, 2015 at 5:27 am

    How artistic your post is! In case I use pressure cooker which doesn’t need extra oil so does it work with this recipe. I’m strict at oil really because of my high calories.

    Reply
  9. Majean says:
    July 29, 2015 at 5:46 am

    I love this! So simple and easy especially for those days when you want something delish but in hurry. Will try this. Thanks!

    Reply
  10. Sune Moolman says:
    July 29, 2015 at 7:23 am

    Egg make me happy! The simplicity of this dish is stunning. 🙂

    Reply
  11. Miranda says:
    July 29, 2015 at 7:40 am

    Everything in moderation, that is my motto – though I don’t always practice what I preach, I do have to confess!! Especially when it comes to chilled white wine in Summer… I usually have this kind of thing – minus the eggs, I’m not an egg person – for lunch when both husband and son are craving hamburguers and rice or pasta. I usually add some spinach as well, with a little garlic and some good olive oil, it is such a treat!!
    http://bloglairdutemps.blogspot.pt/

    Reply
  12. Heather says:
    July 29, 2015 at 8:42 am

    This recipe looks so delicious! Also, I love your attitude about everything in moderation and agree completely. Thanks for another gorgeous post!

    Reply
  13. Katrina @ Warm Vanilla Sugar says:
    July 29, 2015 at 10:13 am

    So crazy-delicious! I love this!

    Reply
  14. Abby says:
    July 29, 2015 at 7:04 pm

    Beautiful, Beth. xoxo

    Reply
  15. Sabrina says:
    July 29, 2015 at 9:03 pm

    I love this! So simple and delicious

    Reply
  16. Fariba says:
    July 30, 2015 at 1:12 am

    Congrats on being married and becoming vegetarian 🙂

    Reply
  17. velveteencockroach says:
    July 30, 2015 at 3:12 am

    How you make food this photogenic, I will never know, but I am going to attempt to reach this insanely high standard. This recipe sounds fairly doable, and I think I will try it in a few weeks. Hopefully it turns out as photogenic as yours does!

    Reply
  18. Joanna says:
    July 30, 2015 at 6:38 am

    Lovely recipe, words, photos!

    Just remember that if you eat this dish together (garlic- that’s what I mean), you will not have to brush your teeth. If two people eat garlic, it’s ok. One person? Kissing is a ‘no no’! 😉

    http://www.allnnothing.com

    Reply
  19. Kait says:
    July 31, 2015 at 12:05 pm

    Oh man, oh man! I will take 800 of these right now!!! Such freaky timing, I just had asparagus and eggs done in a similar way last night. Totes going to be trying this one out sometime this week! Thanks for sharing 🙂

    xo, Kait.
    http://www.teacupsandthings.com

    Reply
  20. DaysOfCamille says:
    July 31, 2015 at 12:46 pm

    Miammm! Sublimes photos et ca donne envie de manger !

    Reply
  21. Michelle says:
    August 2, 2015 at 5:29 pm

    Congratulations on tying the knot Beth and Matthew! Was I the only one who noticed the ring in the first photograph?! My very best wishes for a lifetime of happy togetherness!

    Reply
  22. Heather says:
    August 5, 2015 at 11:35 am

    Oh, Sister…I know how you feel. It’s sort of unimaginable how good it can be, right? And “conscientious omnivore”, I like that (me too). Thanks for sharing this. We’ll definitely be trying it at our house and we’ll prep it with a wink at you two.

    Reply
  23. Hale Mercantile says:
    August 6, 2015 at 12:24 am

    Runny egg yolks – YUM!

    Reply
  24. Ramona says:
    August 7, 2015 at 3:27 am

    Beth, I’ve been reading your blog now for over a year and just wanted to let you know how happy I am for you! So happy you found the person you want to spend the rest of your life with! So congratulations on all of that.
    Also, I love your recipes. They are amazing and I make them on a regular basis! Thank you for making me a better cook!

    Reply
  25. felicia | Dish by Dish says:
    August 10, 2015 at 2:12 pm

    Beth, I can see your writing is changing as your habits and life change – it’s lighter, happier, more at peace. Previously it was more contemplative, dark and deep, but I like either way. Your photos are still as beautiful as ever, your joy is evident and I am so happy for you.

    Reply
  26. Daysofcamille says:
    August 11, 2015 at 7:15 am

    Miam ! Ca à l’air délicieux 🙂 Magnifiques photos !

    Reply
  27. Sophie says:
    August 12, 2015 at 8:58 am

    Wow! this recipe is so refreshing and an absolute must try since collards are growing in our backyard and the neighbors!

    Reply
  28. Monique | WritingMonique says:
    August 16, 2015 at 4:53 am

    This looks delicious. It’s important to feel what makes you feel good! Coconut oil is something I still have to try, but I can definitely relate to your love with butter!

    Reply
  29. Dave Scott says:
    August 16, 2015 at 6:45 am

    Beth, you have just produced the most amazing looking vegetable dish in the history of bad vege eaters. Thank you for the inspiration. It is time now I took my shot.

    Reply
  30. George SSF says:
    August 19, 2015 at 1:54 am

    What a great recipe!I love it so much! The vegetable dishes are so delicious! Thanks for the post!

    Reply
  31. Pingback: MEAL PLANNING WITH EGGS - Home with Her
  32. Ossie Eichenlaub says:
    November 18, 2015 at 2:36 am

    This looks delicious. It’s important to feel what makes you feel good!

    Reply
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  35. Reginaldy says:
    March 29, 2016 at 6:37 pm

    I love this recipe, but I am new to the kitchen, I think I have to do many times, how can I print the page?

    Reply
  36. Pingback: Spring CSA – Week of June 1 | Your CSA

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