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Ingredients

• 2 bunches collard greens
• 2 bunches Swiss chard
• 1 tablespoon olive oil, plus more for frying eggs
• 6 cloves garlic, minced
• 1/2 gallon vegetable stock
• 1 tablespoon sea salt
• 1 teaspoon cracked black pepper
• 2 tablespoons hot sauce (recommended: Tabasco)
• 2 tablespoons granulated sugar
• 1 teaspoon apple cider vinegar
• 2 cups chopped preserved sun-dried tomatoes
• 6 duck eggs
• 6 teaspoons apple butter

Description

Food Network Invites You To Try This Mini Vegetable Casserole Topped With A Fried Duck Egg And Apple Butter Recipe From Private Chefs Of Beverly Hills .

Food Network