-
1
If your greens are more mature, trim off the stalks and cut these into 1-inch pieces.
-
2
Drop the stems into a pot full of boiling, lightly salted water, and cook them for 4 or 5 minutes.
-
3
Drain and run cold water over them.
-
4
Tear the leaves into smaller pieces.
-
5
If the greens are young, the above step is not necessary.Heat a wok or a large saute pan (use a pan that has a tight-fitting cover), pour in the oil, and when it is hot drop in the slivers of garlic.
-
6
Cook, stirring, over quite high heat, and before the garlic starts to brown, toss in all the greens (plus the blanched stems of the older ones).
-
7
Stir-fry for 1 minute, than add about 1/2 cup water, and cook until almost tender.
-
8
Taste to gauge when done.
-
9
Make an indentation in the center of the greens (or two indentations if using two eggs), and crack the egg(s) into it.
-
10
Check to be sure theres enough water left to steam; if not, add a little more.
-
11
Sprinkle on salt and pepper, cover, and steam over medium heat.
-
12
In 3 minutes, the egg(s) should be just nicely done and almost all the liquid boiled away.
-
13
Remove carefully to a plate, using a large slotted spatula so the remaining liquid runs off.
-
14
Center the egg(s) in the middle of the plate, with the greens around.
-
15
The egg(s) could nestle on a bed of cut-up asparagus or some grated zucchini, or a combination of vegetables cut into matchsticks.
