Green garlic and eggs
I've finally been making it to the market on Saturday mornings. There was a time when snow didn't even stop me. But, a lot of has happened in the space between being a student with a weekly routine and life now as a venturing professional. For a moment, I thought this new place had an ease to it. Less confusion, more direction. However, the whole truth is that it has an edge, that although wide with possibility, can be uncomfortable and scary and has me thinking a lot about what it means to show up and "do the work." My head gets in the way. Resistance gets in the way. Fear gets in the way. I struggle with the answer not always being readily available. Yet, I think it might be hidden in the showing up. Again. And again. And again...
This is a simple egg dish featuring green garlic. If you're new to green garlic, as I was, it is garlic picked early before it has had a chance to bulb and mature. I find that it works well in places where you'd use green onion and is slightly stronger without being pungent. The dish holds up well as a meal or satisfying snack mid morning or afternoon.
Green garlic and eggs
Inspired by The Sprouted Kitchen Cookbook
1/3 cup whole milk (unsweetened almond or coconut would work just fine)
1 large sweet potato, cut into 1/4 inch dice
1/2 tsp cumin
2 green garlic stalks, white and pale green parts roughly chopped
3 large handfuls of spinach
1/2 cup cilantro, chopped
1/4 cup sheep's feta, crumbled
Preheat oven to 425' and place rack in upper third. In a 10-inch cast iron skillet or non stick pan, heat a good heaping tablespoonful of coconut oil or olive oil over medium heat. When warm, add sweet potatoes with cumin and a good pinch of salt. Cook, tossing occasionally, until golden brown about 10 minutes. Meanwhile, whisk eggs with milk, half the green garlic, cilantro and a couple pinches of salt and pepper. When the sweet potatoes are tender, add in remaining half of green garlic and saute for a minute or so. Sprinkle spinach over the top and cover until it just wilts. Turn the heat down to low and pour egg mixture over the greens, top with cheese and transfer to hot oven. Cook for about 12-14 minutes, until golden and slightly puffed.