It happened late one night, as many of the best things that come out of Chrissy’s kitchen do. Chrissy was hungry. We had a giant pile of California’s finest greens (dinosaur kale, Swiss chard, spinach, and some others we never quite managed to identify in our weekly farm box from Chrissy’s pals at Flamingo Estate). And so what Chrissy soon christened (Chrissy-ened?) Adeena’s Greenas was born. I stripped leaves from their stems, rolled and cut into sauté-ready ribbons, trimmed and halved green beans, then grabbed an amount of peeled garlic cloves out of Pepper’s 5-pound (NO JOKE) bag that many would consider TOO MUCH. But not us! Never too much garlic! Everything cooked quickly until softened, slightly crisped, and with just a tiny bit of char on the wilted greens.
Next—the flavorings! We played with fish sauce (duh), soy sauce, salt, and Momofuku’s Chili Crunch (any type of chili crisp or chili oil works), but the sky’s the limit. Then crowning glory time: six-minute soft-boiled eggs that are a go-to breakfast for us; filling and hearty, yet somehow light at the same time. If you’re going to spend money on “quality” eggs, this is the time for organic and pasture-raised eggs. They tend to have vibrant golden or orange yolks and make for a very pretty eating experience. I know $6 can seem like a lot for a dozen eggies, but two eggs x 50 cents = $1, a small price to pay to turn veggies into a meal. Place them on top of the pile of greens and the eater can decide when to break them open for the big yolk reveal. Now go make these any time of day or night and send us your pics!
- 2 tablespoons vegetable or canola oil (or any oil with a relatively high smoke point)
- 10 cloves garlic, chopped
- 1 cup green beans, halved lengthwise
- Up to ½ cup chicken stock
- 5 cups assorted sliced greens, such as: spinach leaves; dinosaur kale or Swiss chard, stems removed and leaves cut into ribbons; bok choy, thinly sliced
- Hot chili oil
- Fish sauce
- Low-sodium soy sauce
- Chili Crisp (such as Lao Man Ga or Momofuku’s Chili Crunch)
- Tiny pinch sugar
- Kosher salt
- 2 eggs, preferably organic or pasture-raised
- Kosher salt and freshly-ground black pepper, for seasoning
For the greens:
Heat the oil in the skillet over medium-high heat. Add the garlic and cook, stirring often, until lightly golden and fragrant, 1–2 minutes.
Add the green beans and a splash of stock and cook, stirring, until they start to soften, 2 minutes. Add the greens in two or three batches, cooking for a minute to let them wilt and char slightly, adding a small splash of stock to keep the greens moistened and help them steam as they cook.
Remove from the heat and toss in small amounts of chili oil, fish sauce, soy sauce, sugar, and chili crisp to taste.
For the jammy soft-boiled eggs:
Start with two of the very best eggs you can find (organic eggs from pasture-raised hens typically produce the most vibrant golden or orange yolks). You can also cook more with this method if you want to double or triple the batch. Bring a small saucepan filled with 1 ½ inches water to a boil.
Gently lower in the eggs using a spoon, cover, return to a rolling simmer, and cook for 6 minutes. (Use a timer! Subtract 30 seconds for extra runny!)
Carefully remove and submerge in ice water or run under cold water for 30 seconds to stop the cooking.
Carefully peel the eggs and place on top of the greens. Break with a fork to let that yolk ooze, and then season lightly with salt and pepper.