Lunch: Creamed Greens Tartine

Recipe by Executive Chef Melissa Sosa Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

This recipe includes superfoods such as:

Kale, Spinach

Health benefits of Creamed Greens Tartine

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 shallots, thinly sliced into rings
5 tablespoons vegetable oil, divided
3 cups leftover creamed greens (such as kale or spinach)
3/4 cup leftover gravy
Kosher salt, freshly ground pepper
4 large eggs
1 cup parsley leaves with tender stems
2 tablespoons sliced fresh chives
4 slices thick sourdough bread, toasted

Instructions

Bring shallots and 4 Tbsp. oil to a simmer in a small saucepan over medium heat; cook until shallots are golden brown all over, about 5 minutes. Transfer shallots to paper towels with a slotted spoon and let cool.
Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.
Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and cook until whites are opaque and just set but yolks are still soft, about 3 minutes; season with salt and pepper.
Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.