WILTED GREENS AND EGGS






Latest articles from "Syracuse New Times":

LONELY PLANET RECALLS THE AIDS EPIDEMIC(October 22, 2014)

HOMELESS IN SYRACUSE(October 22, 2014)

iGOT MY iPHONE BACK(October 22, 2014)

CURTAIN UP(October 22, 2014)

INTERVIEW: JOHN KATKO AND DAN MAFFEI(October 22, 2014)

FOR PASTURED T-DAY TURKEY, ORDER NOW(October 22, 2014)

Ducking the Goosesteppers(October 22, 2014)

Other interesting articles:

CLINICAL PAPERS: IN BRIEF...
Community Practitioner (March 1, 2010)

Breakfast at the Spa
Vibrant Life (September 1, 2011)

Blocking Out
Jewish Exponent (July 5, 2012)

Fear of Frying?
Jewish Exponent (November 29, 2012)

The THREE PEAS
Jewish Exponent (September 15, 2011)

A Rerun of 'Lost'? She Can Help!
Jewish Exponent (June 17, 2010)

Check Your Oil!
Jewish Exponent (November 29, 2012)

Publication: Syracuse New Times
Date published: May 11, 2011

Saute minced garlic in a tablespoon of olive oil over medium-low heat, about 2 minutes. Add a small bunch of fresh, cleaned and sliced greens, a touch of nutmeg, sea salt and black pepper; cook until just wilted. Remove from heat and divide the greens in two. Using same pan wiped clean, cook two eggs the way you like them in some olive oil. Add cups balsamic honey vinegar and simmer on low for 2 minutes. Place eggs on greens and drizzle vinegar over all. Add shavings of your favorite aged cheese if you like. Makes 2 servings.

People who read this article also read:
LanguageArticle
EnglishA Guide to Daily Routines
EnglishAll of You
EnglishCalendar
EnglishModelling detectability of kiore (Rattus exulans) on Aguiguan, Mariana Islands, to inform possible eradication and monitoring efforts

The use of this website is subject to the following Terms of Use