Omelet With Pork and Wild Greens

Name: Omelet With Pork and Wild Greens
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 pounds greens: any mixture of mustard greens, collards, broccoli rabe, Swiss chard or kale; Salt to taste; 3/4 pound boneless pork loin, cut into small strips; 1/2 cup dry white wine; 6 tablespoons olive oil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano, preferably Greek; Freshly ground black pepper; 8 eggs, beaten

Recipe from Christoforos Veneris

Adapted by Florence Fabricant

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

1½pounds greens: any mixture of mustard greens, collards, broccoli rabe, Swiss chard or kale
Salt to taste
¾pound boneless pork loin, cut into small strips
½cup dry white wine
6tablespoons olive oil
½teaspoon dried thyme
½teaspoon dried oregano, preferably Greek
Freshly ground black pepper
8eggs, beaten

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the greens well and chop coarsely. Bring a large pot of salted water to a boil; add the greens. When water returns to a boil, drain the greens in a colander, pressing out excess moisture. Set aside.
Step 2
Place the pork in a skillet, add the wine and bring to a boil. Add two tablespoons of the olive oil, the thyme and the oregano, bring to a boil again and simmer about 2 minutes, until the pork is cooked through.
Step 3
Add another tablespoon of oil to the skillet and stir in the greens. Cook, stirring, about 6 minutes, until the greens are tender and the pork is beginning to brown. Remove the greens and pork from the skillet, season with salt and pepper and mix in a bowl with the beaten eggs.
Step 4
In a clean 12-inch skillet, preferably nonstick, heat the remaining oil over low heat. Pour in the egg mixture, stir it gently for about 10 seconds, and then allow it to set on the bottom. Allow it to cook about 3 minutes until it begins to brown. Turn omelet over and cook 3 to 5 minutes until brown.
Step 5
Transfer the omelet to a serving plate, and cut it into wedges.

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Comments

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Mic2 years ago

This is one for those who wake up wanting something fun to make. I mean, cooking with wine for breakfast? Yeah, baby! I used wild greens (horta); the boil reduced any bitterness. I like crispy pork, so sauteed the bits before the boil. Also, instead of oil before adding the eggs, I used my usual knob of butter. I easily cut the portions for two (3 eggs) and found that after getting organized the suggested 30 minutes is right. It’s a keeper!

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