Eggs and Greens and No Ham

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As a child I was fond of Dr. Seuss’ Green Eggs and Ham. I still quote it to describe something undesirable: “I do not like them, Sam I Am.” And when coaxing a recalcitrant person to try a new food, I still ask: “Would you eat them on a boat? Would you eat them with a goat?”

Would you eat them in a house? Would you eat them with a mouse?

My American friends are great lovers of meat, potatoes and sweets, but look with suspicion on anything green. I used to be the same, but long years of vegetarianism have taught me to enjoy my dark leafy greens. In fact, most of my dinners are based on greens, and I feel deprived if I can’t have them several times a week. Lately I have tried the combination of eggs (from happy chickens) and greens. Not only is it delicious, it’s fun to cook, and fast.

Eggs and beet greens. Wash them well, blanch, squeeze out the water, and throw them in the sauté pan, then make four wells, add a pat of butter to each, and put in the eggs. Turn the eggs if desired and top with the cheese of your choice.

Eggs, spinach and roasted cherry tomatoes. Yummy!

Eggs, greens, tomatoes, veggie sausage and goat cheese.