This dish is simultaneously comforting and bracing, especially once you pop the soft egg topping your bowl of greens and let the yolk ooze into the salty miso "pot likker" underneath. Wash the mustard greens as you do other leafy greens. You don't need to spin them dry, just give them a really good shake or three before you cut them into ribbons. And if you have some udon noodles on hand (it might be worth getting some if you don't), pile them in the bowls before you ladle in the hot broth and greens.
2 pounds mustard greens, stemmed, large leaves cut into 2-inch ribbons, small leaves left whole (about 1 pound after trimming)
4 large eggs
1/4 cup yellow or white miso
Hot sauce, such as Tabasco, for serving
Melt 3 tablespoons of the butter in a large pot over medium heat until foamy. Add half of the greens, and use tongs to turn them over a few times until they are coated with butter and start to wilt. Add the remaining greens and repeat--the greens will be up to the top of the pot, most likely, but they'll cook down. Add 1 3/4 cups water, bring to a boil and cover. Reduce the heat to medium-low, and simmer, turning occasionally, until dark green and crisp-tender, about 15 minutes.
When the greens have simmered about 10 minutes, heat a medium nonstick skillet over medium heat. Add the remaining tablespoon butter. When the foam begins to subside, crack the eggs into the skillet. Cook until the edges are crisp but the yolks still runny, about 3 minutes.
Put the miso in a small bowl. When the greens are done, ladle some of the cooking water (also known as pot liquor) into the miso. Whisk until smooth then stir the miso back into the greens, cover, and set aside until the eggs are ready.
Use tongs to divide the greens among four bowls, then ladle some of the broth over them. Top each one with a fried egg. Pass the hot sauce so that everyone can splash as much they want over their greens.
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