-
1
Preheat
-
2
oven to 375u00b0. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.
-
3
Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, chile flakes, pepper, and cardamom; set aside.
-
4
Set
-
5
a 9- by 13-in. or similar 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, 10 minutes. Stir in garlic, jalapeno, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.
-
6
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, 5 to 7 minutes. Set aside 3 tbsp. feta cheese and 1 tbsp. each parsley and cilantro; stir the rest into greens.
-
7
Arrange greens in preheated dish. Nestle
-
8
eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.
-
9
Make ahead: Through step 3, chilled, 1 day; preheat oven with -baking dish in it, reheat greens in
-
10
pot, and continue with step 4.
