{"id":151967,"date":"2015-07-28T00:00:00","date_gmt":"2015-07-28T00:00:00","guid":{"rendered":"https:\/\/gracious-khorana.45-76-20-142.plesk.page\/garlic-ginger-collard-greens-eggs-feta\/"},"modified":"2023-06-26T17:11:27","modified_gmt":"2023-06-26T17:11:27","slug":"garlic-ginger-collard-greens-eggs-feta","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2015\/07\/garlic-ginger-collard-greens-eggs-feta.html","title":{"rendered":"Garlic Ginger Collard Greens + Eggs & Feta"},"content":{"rendered":"
\n
\n

\"garlic<\/p>\n

\"garlic<\/p>\n

\"garlic<\/p>\n

\"garlic<\/p>\n

I didn\u2019t anticipate a lot of things about the life I\u2019m living now. I didn\u2019t anticipate how happy it was possible to be or that work\/life balance would flow naturally from that peace. I didn\u2019t know I would ever be comfortable with another human being watching me brush my teeth. I didn\u2019t know that I would plan a wedding. But more than all of that, I didn\u2019t 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\u2014a southern take on\u00a0Seussian\u00a0green eggs that\u2019s my personal favorite in a growing arsenal of\u00a0vegetarian meals.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"garlic<\/p>\n

It\u2019s so simple. Collards (found in such abundance at the farmer\u2019s market this time of year) lightly saut\u00e9ed 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\u2019ve been making my own lately!) and top it all with a generous handful of crumbled\u00a0Athenos\u00a0feta<\/a>. It\u2019s savory vegetarian perfection that\u2019s 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\u2014the collards are perfectly toothsome and similar to the old stand-by, kale.<\/p>\n

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\u2019m becoming inspired by what tastes good and makes me feel good. I\u2019ll 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.<\/p>\n

\"garlic<\/p>\n

\"garlic<\/p>\n

\"garlic<\/p>\n

\"garlic<\/p>\n

\"garlic<\/p>\n<\/div>\n<\/div>\n\n

<\/div>
\n
\"\"<\/div>\n<\/div>\n
\n\t
\n
\n

Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n