Last year I had the pleasure of visiting Savannah, Georgia to cook with a lovely lady by the name of Paula Deen, the Queen of Southern cooking (you may have heard of her). Paula’s known for her love of butter, cream and all things on the not-so-good-for-you scale. Now those of you who know me and my style are probably asking what the hell was I doing on her show but on our episode I had the butter locked away and I have to say she was an excellent sport without her favourite staple. How could she not be? Our food was deeelicious, as they say. Did I fail to mention that we were filming for her new season of “Paula’s Best Dishes“? It was so much fun shooting with her. Apparently she has a thing for shaved heads. You’ll have to watch it to see what I mean (see air dates below) but in the meantime click here to see pics or here to see the show!
One of the recipes we made was this one, Braised Greens with Fried Eggs. The eggs were as fresh as a daisy coming directly from her coop and we even picked the greens straight from her garden. Pretty impressive if you ask me! I actually make this meal often in my house as it’s a great way to eat your greens.
RECIPE: (My version)
Serves 4
3 tbsp olive oil
1 medium onion – finely chopped
2 large bunches greens (Swiss Chard, Kale, Collards) – stems removed & chopped. Leaves chopped and rinsed.
2 cups low sodium vegetable or chicken stock
organic eggs (how ever many you want)
DIRECTIONS:
In a large soup pot, heat the oil over medium-high heat. Add the onions and chopped stems and cook, stirring, until softened, about 5 minutes.
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