This delicious recipe adapted from NYTimes Cooking has all of our favorite things. Bacon…because bacon is just the best. And spring ramps…which if you haven’t tried before are like a perfect mix between garlic, onion, and leeks. This is an absolutely delicious skillet greens recipe!
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Skillet Greens with Eggs, Peas, and Bacon
2 oz bacon, diced
2 Tbsp pork lard (or olive oil)
1 bunch ramps, thinly sliced with greens and whites separated
2 bunches of kale, stems removed and leaves chopped
2 garlic cloves, minced
1/4 tsp salt
Pinch of red-pepper flakes
3/4 cup broth or water (we always use home-made broth. (click here for our guide on DIY broth)
2/3 cup fresh or frozen peas
6 larges eggs
Hearty bread, for serving
1. Heat 1 Tbsp lard in a large skillet over medium heat. Add bacon and cook until golden grown. Remove bacon from the pan with a slotted spoon and transfer to a plate lined with a paper towel for later. Leave rendered bacon fat in the skillet.
2. In the same skillet at the remaining lard and the ramp/scallion whites. Cook until softened, stirring occasionally, about 5-7 minutes.
3. Add garlic, salt, and red pepper. Cook for 1-2 minutes.
4. Add the kale, ramp/scallion greens and broth. Reduce heat to medium low and cook partly covered for about 15 minutes. Stir occasionally.
5. If using fresh peas, add them during the last 5 minutes of cooking. If using frozen peas, add them when the kale and ramps are fully cooked.
6. Crack the eggs on top of the greens. Season with salt and pepper. Cover the pan completely and cook eggs to taste. 6 minutes for runny eggs, 9 minutes for fully cooked eggs.
7. Immediately serve with hearty bread.
8. Enjoy!