Wilted Greens with a Poached Egg
A quick and nutritious meal featuring tender, garlicky wilted greens crowned with a perfectly poached egg, offering a satisfying blend of textures and flavors.
For 1 serving
Thoroughly wash the fresh spinach under cold running water. Spin dry in a salad spinner or pat very dry with paper towels. If using larger greens like kale or collards, remove tough stems and chop into bite-sized pieces.
Heat the olive oil in a medium non-stick skillet over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
Add the dried spinach to the skillet. Season with kosher salt and freshly ground black pepper. Toss gently with tongs until the spinach wilts down, about 2-4 minutes. Remove from heat and set aside.
Fill a small saucepan with about 3-4 inches of water. Add the white vinegar. Bring the water to a gentle simmer over medium heat; look for small bubbles forming at the bottom of the pan, but avoid a rolling boil.
Carefully crack the large egg into a small ramekin or bowl. Using a spoon, gently swirl the simmering water to create a vortex. Carefully slide the egg into the center of the swirl. Cook for 3-4 minutes for a runny yolk and firm whites.
While the egg is poaching, arrange the wilted greens neatly on a plate or in a shallow bowl.
Using a slotted spoon, carefully lift the poached egg from the water, draining any excess. Place it directly on top of the wilted greens. Season with an additional pinch of salt and a generous grind of black pepper, if desired. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For consistently perfect poached eggs, ensure the water is at a gentle simmer, not boiling. Adding a teaspoon of vinegar helps the egg whites set quickly and hold their shape.
- 2Always dry your greens thoroughly after washing. Excess water will steam them instead of sautéing, leading to a less flavorful and watery dish.
- 3Watch the garlic closely when sautéing; it can burn quickly and turn bitter. Cook just until fragrant.
- 4While spinach wilts fastest, feel free to use other greens like kale, chard, or even a mix. Just adjust cooking time as tougher greens will need longer to become tender.
Adapt it for your goals.
Mediterranean Twist
Sauté the greens with sun-dried tomatoes and Kalamata olives. Finish with a crumble of feta cheese.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes with the garlic, and a dash of hot sauce over the finished dish.
Umami BoostUmami Boost
Stir in a teaspoon of nutritional yeast or a dash of soy sauce (or tamari for gluten-free) to the greens while wilting.
Why this is on our healthy list.
Rich in Nutrients
Spinach is packed with vitamins K, A, and C, as well as folate and iron, supporting bone health, vision, and immune function.
High-Quality Protein
Eggs provide all nine essential amino acids, making them a complete protein source vital for muscle repair and growth, and keeping you feeling full.
Antioxidant Power
Both greens and eggs contain antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Yes, but thaw it completely and squeeze out as much excess water as possible before adding to the skillet. It will wilt much faster than fresh spinach.
