Huevos Florentine

January 15, 2008

Huevos Florentine

Paula Redinger, Tucson CSA

Per serving:
1 large flour (or corn) tortilla
1 bag CSA greens
2 eggs
olive oil
crushed garlic
salt and pepper

Combine a tablespoon or so of olive oil with crushed garlic (as much as you like.)
Wash and shred the greens. Wilt in a pan with a few drops of olive oil, salt and pepper.

Cook a few minutes longer, covered. When done stir in garlic/olive oil mixture.
When the greens are almost done, fry the eggs, sunny side up or over easy. Season with salt and pepper.
Warm the tortilla.

Place the tortilla on a plate, arrange greens on the tortilla and top with the eggs.

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