Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter
- 2 bunches collard greens
- 2 bunches Swiss chard
- 1 tablespoon olive oil, plus more for frying eggs
- 6 cloves garlic, minced
- 1/2 gallon vegetable stock
- 1 tablespoon sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons hot sauce (recommended: Tabasco)
- 2 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 2 cups chopped preserved sun-dried tomatoes
- 6 duck eggs
- 6 teaspoons apple butter
Clean the collard greens and Swiss chard thoroughly by washing them in a bath of cold water. Chop the greens into 1-inch wide pieces. In an 8-quart stock pot, over medium-low heat, add 1 tablespoon of olive oil and the garlic and saute until slightly brown.
Add the greens, the vegetable stock, the salt, cracked black pepper, hot sauce, sugar, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat to a simmer, and cook covered, for 2 hours. Using tongs, toss the greens periodically.
To create mini casseroles, divide the greens evenly among 4-ounce soup bowls or vessels and top each with some of the sun-dried tomatoes.
In a nonstick 8-inch saute pan, over low heat, add some olive oil and fry the duck eggs, over easy, about 1 to 2 minutes on each side. Using a spatula, top each casserole with a fried egg. Garnish each with a teaspoon of apple butter and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Brian Hill, 2010
Recipe courtesy of Emeril Lagasse