During high summer we devote our busy selves to the simple, nutritious pleasure of pure protein and dark, leafy greens. As quick as it is substantial, this easy meal works just as well as a midnight snack as it does for a fast lunch.

Ingredients

2 eggs per person

a large double handful of greens per person

2 or more cloves of green garlic

2 or more scallions per person

a dab of butter or coconut oil

salt

3 or 4 drops of lemon juice

Process

I will say I’m a little particular about my scrambled egg methodology. The eggs need to be soft scrambled, the greens plentiful. I won’t use a non-stick pan, unless you count cast iron as non-stick.

Mince your garlic and scallions and let them swirl in the butter or oil in a cast iron pan. Don’t let it brown, but do make your kitchen smell wonderful. While that’s in play, chop the greens roughly on a cutting board and dump them into the hot pan. Any water clinging to the leaves will help steam things along.

Remove the wilted greens, wipe out any water hunging around, and add a little more butter to the bottom of the pan.

Even the most thoroughly seasoned cast iron pan will become cemented with crusty egg plaque if you don’t heat the pan a little too hot at first. Don’t let the butter smoke, but get it as hot as you can before that. Stir watchfully with a flat-bottomed utensil right away, and then reduce the heat as soon as you see the eggs are starting to cohere.

Enjoy with hot sauce and a good friend.