This Black Sea breakfast dish is made by removing the tough center ribs from collard greens, boiling the leaves, then sautéing them with onion and garlic in butter and cracking eggs on top. It contains no ground meat or cornmeal; the eggs bind the greens together. Boiling softens the leaves, and squeezing them dry lets them sauté quickly in the pan.
Wash the leaves one at a time. Use a knife to cut a V around the thick center rib of each leaf and remove it. Stack the rib-free leaves and cut them into large pieces.
Add the collard greens to boiling water and cook for 10 minutes, until the leaves darken and give no resistance when pressed with a spoon. Drain, rinse with cold water, then squeeze the leaves in your hands to remove the water.
Finely chop the squeezed greens on a cutting board.
Melt the butter in a skillet and cook the diced onion over medium heat until soft. Add the crushed garlic and cook for 1 minute. Add the greens, salt, and red pepper flakes and sauté for 5 minutes, until the bottom of the pan is dry.
Make five wells in the greens and crack an egg into each. Cover and cook over low heat for 4–5 minutes, until the whites are opaque and the yolks are set. If you want runny yolks, use pasteurized eggs.
Remove the thick center ribs from the collard greens before boiling; the ribs stay tough both in the boiling water and in the pan, and feel woody when eaten. Allergen: Based on the ingredient list, this contains milk and dairy products, and eggs. Check packaged product labels for other allergens.
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