This country-style breakfast dish is made by briefly blanching mallow leaves, draining them, sautéing them with onion in butter, and binding them with eggs. Mallow releases a slippery mucilage as it cooks; draining the blanching water removes some of it and allows the leaves to sauté in the skillet. No rice is added; the eggs bind the greens.
Pull the leaves off the stems, discarding thick stems and yellowed leaves. Rinse them three times in plenty of water; there should be no sand at the bottom of the final rinse.
Add the leaves to boiling water and blanch for 4 minutes; they will wilt and the water will become slippery. Transfer them to a strainer, discard the blanching water, and rinse with cold water.
Squeeze the leaves by the handful to remove the water, then coarsely chop them.
Melt the butter in a skillet. Add the diced onion and cook over medium heat until the edges begin to color. Add the mallow, salt, and red pepper flakes; sauté for 4 minutes, until the bottom of the pan is dry.
Beat the eggs, pour them over the greens, and stir immediately. Remove from the heat once the eggs cling to the greens and are fully set.
Do not add the mallow blanching water to the skillet, and squeeze the leaves dry. If water and slippery mucilage remain in the pan, the egg will spread over the greens in a watery layer instead of setting. Allergens: contains milk and dairy products and egg. Check packaged ingredient labels for other allergens.
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