Prep Time: 10 min
Cook Time: 30 min
1/4 cup plus 2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 1/2 pounds mixed greens (such as rainbow chard, collards and spinach), stems removed and leaves coarsely chopped
2 cups chicken stock
Paprika, for sprinkling
In a large pot, heat 1/4 cup of the oil over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes.
Add the greens, a handful at a time, letting each batch wilt a little bit before adding more. Once all of the greens have been added, add the broth and bring to a gentle simmer. Cover the pan and reduce the heat to low. Cook, tossing from time to time, until the greens are tender, about 20 minutes. If you like them silken and Southern, continue cooking the greens for 20 to 30 minutes longer.
Heat a separate large skillet over medium heat and fry the eggs in the remaining 2 tablespoons oil to desired doneness. Sprinkle with paprika and place over each serving of greens.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.