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

1. 1

   Clean the collard greens and Swiss chard thoroughly by washing them in a bath of cold water.

2. 2

   Chop the greens into 1-inch wide pieces.

3. 3

   In an 8-quart stock pot, over medium-low heat, add 1 tablespoon of olive oil and the garlic and saute until slightly brown.

4. 4

   Add the greens, the vegetable stock, the salt, cracked black pepper, hot sauce, sugar, and apple cider vinegar.

5. 5

   Bring to a boil over medium heat, then reduce the heat to a simmer, and cook covered, for 2 hours.

6. 6

   Using tongs, toss the greens periodically.

7. 7

   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.

8. 8

   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.

9. 9

   Using a spatula, top each casserole with a fried egg.

10. 10

    Garnish each with a teaspoon of apple butter and serve.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.