American Olympian Natalie Coughlin is making a hearty breakfast dish with collard greens, eggs and garlic!
Breakfast Fried Rice
- 1 bunch collard greens
- 1 tablespoon plus 1½ teaspoons
- grapeseed oil or other high heat neutral oil
- 8 garlic cloves, minced
- 2 tablespoons soy sauce or tamari, plus more for serving
- 3 cups leftover cooked rice (brown, white, or a combination)
- 6 large eggs
- 3 scallions, green parts only, thinly sliced
- Set an oven rack 6 to 8 inches from the heating element and preheat the broiler.
- Cut out and discard the ribs of the collard greens. Stack the collard leaves on top of one another and, starting on a long side, roll them up into a burrito- like shape. Thinly slice the rolled greens crosswise into ribbons, then coarsely chop the ribbons so that they are not too long.
- Heat a large oven- safe skillet, such as cast iron, over medium- high heat. When the skillet is hot, add 1 tablespoon of the grapeseed oil and the garlic. Cook, stirring constantly, until the garlic is a light golden color and very fragrant, about 1 minute. Do not let it burn. Add the collard greens, 1 tablespoon of the soy sauce, and ¼ cup water. Cook, stirring, until the collard greens are wilted and all the liquid has evaporated, about 8 minutes.
- Add the rice and the remaining 1 tablespoon soy sauce to the collard greens. Cook, stirring, until the rice has warmed, 2 minutes. Spread the mixture out evenly in the skillet and make six wells with a spoon. Pour ¼ teaspoon of the remaining grapeseed oil into each well and then carefully crack an egg into each well. Cook, undisturbed, until the egg whites are beginning to set, about 1 minute. Transfer the skillet to the oven and broil until the eggs are cooked to your desired doneness. (I prefer just-set whites and runny yolks, which takes about 1 minute.)
- Remove the skillet from the oven and sprinkle the scallions over the rice and eggs. Serve immediately, with soy sauce on the side.
LEFTOVER RICE TIP:
Fried rice is meant to be a convenience food that utilizes and gives new life to leftovers. If you want to make this dish using freshly cooked rice, simply spread the rice out on a baking sheet and place it in the fridge, uncovered, for 30 minutes to dry out.