Since finding an issue of Saveur deep in the recesses of my nightstand, I have decided to test out a few more recipes from it. I thought this would be a perfect lunch on a warm day.
Horta me Avga is a casual dish of home cooks in Cyprus and is suited for the country's hot climate. It is basically sauteed greens with egg and lemon. Although the dish is simple, the flavors are vibrant and the lemon juice gives it a wonderful zing. This would be perfect alongside some crostini or as a side dish to grilled meat. I used less oil and eggs than the orginal recipe to cut down on calories.
Horta me Avga (Sauteed Greens with Egg & Lemon)
(adapted from Saveur, May 2008)
2 T. olive oil
1 bunch green onions
1 clove garlic, minced
4 cups packed greens (spinach, arugula, etc)
1 tsp. salt
4 eggs (2 whole and 2 whites)
3 T. chopped parsley
juice of half of a lemon
freshly ground pepper
Crack eggs into a bowl and set aside. Slice the green onions once lengthwise and then into half inch slices crosswise. Saute them in oil over medium-high heat for about 4 minutes or until starting to turn brown. Add garlc, greens and salt. Saute another minute, until greens are wilted. Add the eggs and parsley and quickly stir to break up the yolks. Let sit for about 30 seconds, then stir again and let cook until eggs are done. Remove from heat and put in a serving bowl. Squeeze a good amount of lemon over the top and season with pepper.
It's not pretty, but sure is tasty. If you like a leafy omelet, you will enjoy this.
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