Bitter Greens and Feta Scramble with Toasted Pine Nuts

Instructions

1. 1

   Rinse the wild greens thoroughly and roughly chop them. Mince the garlic clove.

   ~5 min
2. 2

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

   ~1 min
3. 3

   Add the chopped greens to the pan. Stir and cook for 3-5 minutes until wilted. Season with a pinch of salt and pepper. Remove from pan and set aside.

   ~5 min
4. 4

   In a small bowl, whisk the eggs with the remaining 1 tablespoon of olive oil, fresh lemon juice, 0.25 teaspoon salt, and 0.125 teaspoon black pepper.

   ~2 min
5. 5

   Add the pine nuts to the now empty frying pan (no extra oil needed) over medium-low heat. Toast for 2-3 minutes until golden brown and fragrant, stirring constantly to prevent burning.

   ~3 min
6. 6

   Pour the whisked eggs into the frying pan over low heat. Cook, stirring gently, until the eggs are just set but still slightly moist.

   ~4 min
7. 7

   Return the wilted greens to the pan with the eggs. Crumble the feta cheese over the top. Gently fold everything together to combine.

   ~1 min
8. 8

   Serve immediately, garnished with the toasted pine nuts.