Steps:
- 1. Preheat oven to 375. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.
- 2. Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, Chile flakes, pepper, and cardamom; set aside.
- 3. Set a 9- by 13-in. Or similar baking dish in overn to heat. Heat oil in a 6- to 8-qt pot over medium-high heat. Add onion and chopped stems; cook, stirring often, until golden brown, 10 minutes. Stir in garlic, jalapeño, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.
- 4. Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, 5 to 7 minutes. Set aside 3 tbsp. Feta cheese and 1 tbsp. Each parsley and chilantro; stir the rest into greens.
- 5. Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.
- MAKE AHEAD: Through step 3, chilled, 1 day; preheat oven with baking dish in it, reheat greens in pot, and continue with step 4.
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