Recipe courtesy of Brian Hill

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

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Cook: 2 hr 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages