Sauteed Greens & Eggs

I’ve posted many recipes calling for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic.  If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.




I like fried eggs myself but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete.  To make a week of really fast breakfasts, saute a huge amount of greens and keep in the refrigerator. Each morning warm some and add poached eggs or a dollop of yogurt for a quick start to the day.


Sauteed Greens & Eggs

Use organic when available, makes 4 servings



Sauteed Greens & Eggs

Sauteed Greens & Eggs is a fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs.
Course Breakfast, lunch
Cuisine American
Keyword chard, eggs, greens, kale, poached eggs, sauteed greens, sauteed greens and poached eggs
Servings 4


  • 4 cups finely chopped kale (chard)
  • 2 shallots
  • 2 clove garlic thinly sliced
  • 2 tbsp olive oil
  • 4 to 8 eggs
  • 4 cups water
  • 1 tsp apple cider vinegar
  • salt and pepper to taste


  • Add shallots and garlic to olive oil in pan over medium heat
  • Cook for a minute
  • Add greens
  • Toss to coat and cook for 2 to 4 minutes until kale is wilted
  • Season with salt and pepper
  • Bring water and vinegar to simmer in large skillet
  • Remove eggs from shell and add eggs one at a time
  • Water in skillet should cover eggs
  • Poach eggs until white is set about 5 minutes
  • Remove from water with slotted spoon
  • Nestle eggs in a plate of greensServe with crusty bread












Merry Christmas Visit



Choose all posts for everything or just what you like!

[email-subscribers-advanced-form id=”1″]




Please see my Link Parties page for the parties where this post was shared.







I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

12 thoughts to “Sauteed Greens & Eggs”

  1. I’m pretty leery about eating greens with all the e coli outbreaks but this is a doable and very tasty sounding idea. I am actually using onion and garlic in a pan but it’s on top of a pork chop, lol. I love your recipes and good idea about keeping some fresh greens ready to go. This is an excellent breakfast idea.

    1. I’ve only heard of bad salad greens; I’ve heard nothing about kale or other greens to saute. Wash all the greens well and dry. The problem is the pre-washed salads have been found to have the ecoli on them. It really is tasty.

    1. I understand. I tend to buy more baby kale than the fibrous mature stuff and spinach is my favorite green. Use whatever strikes your fancy. Just remember spinach and baby kale shrink. Hope you enjoy it!

I love to make new friends and get to know you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.