Olive oil (3 Tbsp)
1 large leek (or 2 small), sliced in half lengthwise, then sliced in half moons
2 large garlic cloves, minced
1⁄4 tsp crushed red pepper, optional
8 oz mushrooms (or other veg of choice)
2 c cooked quinoa
4 c dark leafy greens (I love working with swiss chard, but kale, spinach, collards etc will also work!) Sea salt, to taste
Heat approx 1 Tbsp olive oil in non stick skillet over medium low.
Add leeks, stir to coat and allow to cook over low heat, stirring occasionally, until translucent and tender, about 6-8 mins.
Add the chopped garlic, crushed red pepper (if using) and a large pinch of salt, stir to combine, and cook until fragrant, about 1 minute.
Transfer leek mixture to a plate, raise heat to medium and add another Tbsp of olive oil to the pan. Add mushrooms (or other veggie) in an even layer and allow to brown on one side (don’t be tempted to stir right away!) for 3-5 minutes. Add a large pinch of salt, stir veggies and cook until evenly browned and tender, approximately 3-5 more minutes, depending on the vegetable.
When veggies are browned and tender, add dark leafy greens, and cook, stirring occasionally, until greens are wilted.
Add leek mixture back into the pan along with the cooked quinoa, a quick glug of olive oil and another large pinch of salt. Stir to combine and divide evenly between 2 plates.
Heat a bit of olive oil (a tsp or 2) in a separate small, nonstick skillet over medium high. When hot, crack the eggs into the pan, add some salt and pepper, and let cook, undisturbed, until edges start to brown and runny whites have set and yolk is beginning to set. Turn off heat and top each plate with a fried egg. Add a drizzle more olive oil and some flaky sea salt and serve immediately.
Recipe by Autumn Matli, owner of Farm To Function.