California Egg Sandwich

I have already mentioned the mustard green and egg sandwiches I would carry to school for lunch on freshly baked Italian bread. Here’s a slight modification on that to give it a healthier twist. I take a beautiful, locally grown bunch of mustard greens and wash them well. I trim the tough stems off at the part where the leaf starts.

I then chop the greens into bite size pieces and mince a few cloves of garlic.

I start by adding the greens to olive oil that has been heated in a cast iron pan. I add salt and pepper and let the greens wilt a bit while they give off some moisture. This is when I add the garlic – adding it now prevents it from burning when it hits the hot oil. I let this cook for about 10 minutes over medium heat – test the greens to see if they have become tender – it may take a little longer.

Now I beat about four eggs with a fork and turn up the heat under the greens. Pour the eggs into the greens and scramble until satisfied. Instead of Italian bread I use a sprouted whole wheat, toasted and lightly spread with mayonnaise. You can add tomato, mustard, hot sauce – whatever you enjoy on a sandwich – but here’s how I like it:

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