When I worked at Food & Wine, we would brainstorm story ideas in April or May for the November issue. A former coworker and close friend would always remind the other editors, Thanksgiving is one day! We still need to give people things to cook the rest of the month.
And so, today, my gift to you is a dead simple recipe you can make the night before Thanksgiving instead of ordering pizza or something you can serve for breakfast, lunch, or dinner this weekend when you’re sick of turkey sandwiches.
- 1 bunch of kale or collard greens or spinach, tough stems removed (about 8 ounces), leaves roughly chopped
- ¼ cup extra-virgin olive oil, plus more if needed
- 1 to 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper
- 2 to 4 eggs
- Flaky salt and hot sauce, for serving (optional)
- Roughly chop the greens and rinse well but don't dry.
- In a nonstick skillet, heat half of the olive oil over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the kale and season with salt and pepper. Cover and cook, stirring a few times, until it's cooked to your liking, 5 to 15 minutes. Transfer the kale to 2 bowls and wipe out the skillet.
- Heat the remaining olive oil. You want enough olive oil in the pan so it's pools a little when you tilt the pan; add more oil if necessary. Crack the eggs in the skillet and cook until set on the bottom. Tilt the pan and spoon the hot oil over the eggs to cook the tops and yolks. (Alternatively, you can flip the eggs.)
- Transfer the eggs to the greens and serve with flaky salt and hot sauce.