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.