Hens In The Garden

Salt and pepper with a light hand. You can always add seasoning as you continue with preparation but it is near impossible to balance by back-adding ingredients.

As the tomatoes begin to brown and the vegetables become translucent, add the reserved liquid from the tomatoes and about 1/2 cup of water or stock.

Bring this to simmer and add the chopped greens.

Simmer uncovered to reduce some of the liquid while continuing to move the vegetables about the pan. This will encourage even cooking as well as a more rapid reduction.

*** Note: Your cooking time will depend on the greens you have chosen. Be careful not to overcook them and do not let the broth become too thick. You are looking for a medium consistency, liquid with some good body and dense flavor.

Test for salt and seasoning. Add salt and pepper to taste.

As the greens begin to wilt and the broth begins to thicken, make four wells around the perimeter of the pan with the back of the spoon.

Drop 1 whole egg into each well, and top with a light layer of grated cheese.

Cover and simmer for 3-7 minutes, allowing the eggs to poach. The exact amount of cooking time will depend on how you prefer your eggs. Remember: The yolk, being somewhat liquid, is essential in the finish. Be careful that they do not become hard boiled.

Remove the bay leaves and serve Hens in the Garden, individually layered, over slices of good crusty bread. Or, for a unique taste treat, try it with over cornbread. Garnish with additional black pepper, parsley, and reserved ribbons of the raw greens.

If this is a brunch or dinner, try it with a full-bodied red wine. One of my favorites is Corvo (a Sicilian table wine) but any full bodied vintage will do.

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