Spring Greens with Fried Egg and Herbed Rice

This is my first post on a food blog, ever. I started this blog after being put on a gluten-free diet by my doctor;  I had already given up most dairy several months before. I typically get a pitying look when I tell people about this, but it really isn't as bad as people think. I can still have lots of delicious meals, and now I feel good after eating them. And this is a way for me to chronicle the successful meals and share the recipes with others, since I have already benefited so much from the ideas and blogs of other the other geniuses at work in the gluten-free community.

My friend Lisa came over last night, and because we were a little pressed for time, we decided to throw something quick and easy together for dinner. It turned out to be fantastic! She brought some bok choy, and I had kale from the farmer's market, so we turned it into a layered assemblage of ingredients (which makes any food look fancier). I loved the contrasting flavors of this simple meal, and it was so easy to put together that I'm sure I'll be eating this again soon.




Sautéed Bok Choy and Kale with Fried Egg and Herbed Rice

3/4 cup Jasmine rice (or your favorite rice)
Fresh chives, oregano, and thyme
2-3 tbsp. olive oil, divided
2-4 cloves garlic
1/2 cup vegetable or chicken broth
2-3 cups kale
2-3 cups bok choy
2 large eggs
Salt and Pepper
1-2 hot chilies (optional)

Cook the rice according to the directions (we used about 3/4 cup of dry Jasmine rice and had more than enough for the two of us). When the rice is completely steamed, add fresh chopped herbs (thyme, oregano, basil, chives), salt, and pepper to taste. Remove from heat and replace lid until ready to serve.

Wash bok choy and kale, and chop off any rough ends of the stems. Heat approx. 1-2 tbsp. olive oil with 2 - 4 cloves garlic in a large pan or pot, depending on your taste. Place whole or chopped bok choy and kale in the pan, sauté for about 5 minutes, and add 1/2 cup vegetable or chicken broth. Cover and cook on medium-high until the broth starts to bubble, then reduce heat to medium-low, cover, and let steam for about 10-12 minutes until the greens are wilted and bright green. Add salt and pepper to taste. You can add one or two hot chilies or a dash of crushed red pepper to the broth while it is cooking if you would like this to be a little spicier. However, these greens are pretty delicious on their own, and you don't want to eclipse their natural flavors too much.

When the bok choy and kale are almost done, begin to heat another frying pan to low-medium heat and coat with cooking spray or olive oil. Salt and pepper the bottom of the pan if desired, then crack two eggs into the pan and fry until the whites are cooked and the yolk is still soft and runny.

Place a bed of rice on your plate, then add a heaping of the kale and bok choy, and finally, place the egg on top. Serve. Appreciate its beauty. Enjoy.