Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter

Total Time:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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