Recipe from Julia Lee, Sunset Magazine January 2018

Shared by CSA Member, Karen A.

1 3/4 lbs mixed greens (Kale, Chard, Collards)

1 tsp. cumin seeds

1/2 tsp. each coriander and fennel seeds

1 tsp. each smoked paprika and red chile flakes

1/4 tsp. each freshly ground pepper and cardamom 

6 TB EVOO

1 medium onion, chopped

3 garlic cloves, chopped

1 large jalapeno chile, seeded and diced

12 oz. or 1 1/4 cups tomato sauce

1 1/2 chicken stock, You can use Eatwell Farm’s Chicken Stock

1 tsp salt

7 oz. feta cheese, coarsely crumbled

1/2 cup flat leaf parsley, divided

3 TB chopped cilantro leaves

12 large eggs, You can use Eatwell Farm’s pasture-raised eggs

Preheat oven to 375F. Remove stems and large ribs from greens and finely chop, set aside. Coarsely chop leaves and set aside.

Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with mortar and pestle. Add paprika, chile flakes, pepper and cardamom; set aside. Set a 9 x 13 inch baking dish in oven to heat. Heat oil in a 6 to 8 qt pot over medium high heat. Add onion and chopped stems. Cook, stirring often, until golden brown, about 10 minutes. Stir in garlic, jalapeños and spices. Add half the greens; cook until barely wilted. 

Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, about 5 to 7 minutes. Set aside 3 TB feta cheese and 1 TB each of parsley and cilantro; stir rest into greens.

Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 10-15 minutes. Scatter reserved feta, parsley, and cilantro on top. Serve.