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

Name: Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches collard greens; 2 bunches Swiss chard; 1 tablespoon olive oil, plus more for frying eggs; 6 cloves garlic, minced; 1/2 gallon vegetable stock; 1 tablespoon sea salt; 1 teaspoon cracked black pepper; 2 tablespoons hot sauce (recommended: Tabasco); 2 tablespoons granulated sugar; 1 teaspoon apple cider vinegar; 2 cups chopped preserved sun-dried tomatoes; 6 duck eggs; 6 teaspoons apple butter

Servings: persons

2 bunches collard greens
2 bunches Swiss chard
1 tablespoon olive oil, plus more for frying eggs
6 cloves garlic, minced
1/2 gallon vegetable stock
1 tablespoon sea salt
1 teaspoon cracked black pepper
2 tablespoons hot sauce (recommended: Tabasco)
2 tablespoons granulated sugar
1 teaspoon apple cider vinegar
2 cups chopped preserved sun-dried tomatoes
6 duck eggs
6 teaspoons apple butter

1
Clean the collard greens and Swiss chard thoroughly by washing them in a bath of cold water.
2
Chop the greens into 1-inch wide pieces.
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
Add the greens, the vegetable stock, the salt, cracked black pepper, hot sauce, sugar, and apple cider vinegar.
5
Bring to a boil over medium heat, then reduce the heat to a simmer, and cook covered, for 2 hours.
6
Using tongs, toss the greens periodically.
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
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
Using a spatula, top each casserole with a fried egg.
10
Garnish each with a teaspoon of apple butter and serve.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bunches collard greens, 2 bunches Swiss chard, 1 tablespoon olive oil, plus more for frying eggs, 6 cloves garlic, minced, and more.

Yes, Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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