by Sarah Steimer
- 8-10 spears of asparagus
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 2 large handfuls of dark greens, finely chopped (I used spinach and arugula, but kale or chard would be great as well)
- salt, to taste
- 1 1/2 cups cooked rice
- 1 tablespoon white wine vinegar
- 2 eggs
- hot sauce (preferably jalapeno hot sauce)
- 1 teaspoon crushed red pepper
- 1/4 up crumbled feta
Steam the asparagus until tender and bright green. Set aside.
Bring about 2 inches of water to a boil in a pot. Reduce the heat to a gentle simmer and add the vinegar. Crack one egg into a bowl and gently slide it into the simmering water. Once the egg’s white are opaque, add the second egg. Poach until the whites are set , about 3 minutes. Remove with a slotted spoon and set aside on a paper towel.
Heat a saute pan and add the olive oil. Once hot, add the garlic and heat over medium for about 30 seconds. Add the greens and turn the heat down to low. Saute for about 1 minute, or until the greens are just wilted. Add the rice and toss. Season with salt. If the greens and rice begin to stick, add a splash of water to the pan.
Divide the rice with greens between two plates and add a splash of hot sauce. Place the asparagus over the rice, followed by the eggs. Sprinkle each plate with crushed red pepper and feta.
Makes two servings.