Greens, Eggs, and Ham
"I do so like green eggs and ham!"
Prep for these greenified scrambled eggs is really easy if you use a blender or bullet.
You may opt to whisk; the flavor will still be great, but you'll need to small chop or ribbon the greens, and you won't get quite the same overall integrated green result.
Puree in a blender until greens look finely chopped:
1-2 Tbsp. chopped green (or mild white/yellow) onion
1 c. chopped greens, with stems removed (spinach, chard, kale, beet greens, etc.)
Dash of salt and pepper
Stir in: 1/2 c. small cubed/chopped ham, optional
(could either omit, or serve the eggs with a slice of ham on the side)
Melt 1 very ample Tbsp. of butter in a saute pan; move pan around to completely coat the bottom of pan. Pour egg mixture into the heated pan.
Allow to sit 1-2 minutes, until it begins to set, then stir until eggs are completely cooked- scrambling to your desired consistency.
Recipe created or adapted by Liz Talley, Urban Graze
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