Recipe courtesy of Brian Hill
Save Recipe Print
Total:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min
Yield:
6 servings
Level:
Easy

Ingredients

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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Goat Cheese Topped Veggie Burger

Scalloped Vegetable Casserole

Recipe courtesy of Nancy Fuller

Rustic Vegetable Casserole

Recipe courtesy of John Tesar

Vegetable Lasagna Casserole

Recipe courtesy of Food Network Kitchen

Tomato Vegetable Casserole

Recipe courtesy of Giada De Laurentiis

Swiss Vegetable Casserole

Recipe courtesy of Campbell's Kitchen

Browse Reviews By Keyword

          Latest Stories