You may use a variety of greens for this dish—kale, chard, collards, beet greens. How long you cook them depends on how tough the green is, and how soft you like your greens.
Serves: about 6 eggs
Preparation Time: 20 minutes
6 hard-boiled eggs, cut in half length-wise, yolks removed
4 oz. baby spinach, washed
1/3 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter, at room temperature
pinch of freshly grated nutmeg
sea salt and pepper to taste
Steam spinach, squeeze dry, and finely chop. Mash with the egg yolks, cheese, butter, nutmeg, salt and pepper. Stuff the egg whites. Serve as an appetizer or snack.