Turkish cuisine · Vegetable Dishes

Kaldırık Kavurması (Black Sea Wild Greens with Eggs)

Blanched Black Sea wild greens, braised with onions in butter and set with eggs.

Ingredients · for 4 servings

• 700 g kaldırık greens (or substitute chard)
• 2 onions
• 4 eggs
• 60 g butter
• 2 tbsp olive oil
• 1 tsp Aleppo pepper
• 150 g cornmeal
• salt, pepper

Instructions

1. Wash the greens thoroughly, remove thick stems and blanch in plenty of boiling salted water for 3–4 min. until they collapse dark green; shock in cold water, squeeze out well and chop roughly.
2. Finely dice the onions and sauté in the butter with the olive oil over medium heat for 7–8 min. until soft and lightly golden at the edges.
3. Add the squeezed-out greens and fry uncovered for 6–8 min. until the remaining moisture has evaporated and the leaves start to glisten in the butter.
4. Season with salt, pepper and Aleppo pepper, then dust the cornmeal over the top and stir in for 2 min. – it binds the liquid and gives the dish its typical bite.
5. Lower the heat, press four wells into the mixture with a spoon and crack an egg into each; cover and let set for 4–5 min. until the whites are firm and the yolks still soft.
6. Bring to the table directly in the pan sprinkled with a little Aleppo pepper and serve at once.