See more
Photo: Johnny Autry; Styling: Caroline M. Cunningham Photo by: Photo: Johnny Autry; Styling: Caroline M. Cunningham

Sautéed Greens with Olive Oil-Fried Eggs

Serve with crusty bread.

Southern Living JANUARY 2013

  • Yield: Makes 2 servings
  • Hands-on:20 Minutes
  • Total:30 Minutes


  • 2 cups butternut squash cubes (1 small squash)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 medium-size onion, halved and thinly sliced
  • 2 (5-oz.) packages mixed baby braising greens
  • 1/4 cup blanched hazelnuts, toasted and chopped
  • 2 tablespoons dry sherry
  • 1/4 cup crumbled goat cheese
  • 2 Olive Oil-Fried Eggs


1. Preheat oven to 450°. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.

2. Meanwhile, sauté onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.


We tested with Organic Girl I Heart Baby Kale for mixed baby greens.


Go to full version of

Sautéed Greens with Olive Oil-Fried Eggs recipe