Pickles and Tea Adventures in Asian American Cooking

Wilted Greens, Egg and No Ham

 Salad for breakfast? Why yes! Last week, I was at a breakfast joint in New York City (Friedman’s if you must know) and their special was a wilted salad breakfast bowl. As luck would have it, Bright Farms had sent me three boxes of their fresh greens—spring mix, baby arugula and baby kale. Locally grown in Culpepper, VA, these salad boxes are sold at my local Giant. Truth be told, even before they approached me, I was already buying their salads. In keeping with my style of cooking, I topped my wilted greens with a ramen egg ( I used this SeriousEats.com recipe), but go ahead and poach or fry an egg if you prefer.

Cook time: 10 minutes (not including egg)
Makes: 1 serving

2 teaspoons vegetable oil
1 small clove garlic, minced
1 teaspoon slivered fresh ginger
3 tablespoons chopped red or orange bell pepper
2 tablespoons corn kernels(fresh or frozen)
3 handfuls baby kale
1 handful baby arugula
2 teaspoons low-sodium soy sauce
1 ramen egg, halved
Furikake for sprinkling, optional


Heat the oil in a large wok or skillet over medium-high heat until shimmering. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

Add the pepper and stir and cook for 1 to 2 min. Add the corn and stir to mix.

Toss in the kale and stir and cook for 1 to 2 minutes until starting to wilt. Add the baby arugula and stir for another 30 seconds to 1 minute.

Add the soy sauce and stir to mix and continue cooking until the vegetables are cooked to your liking. Take off the heat.

Scoop into a large bowl and top with egg. Sprinkle with furikake and serve!


Disclaimer: The salad was given to me by BrightFarms. I received no compensation but I am featuring their products because I like them.


  • Filed Under

    May 11, 2017
    Comfort food
    Cooking method    Stir-frying    
    Course-type    Breakfast    
    Culture    Fusion    
    Main ingredient    Vegetable    
    • Posted By

      Born in Indonesia and raised in Singapore, Pat Tanumihardja writes about food, travel, and lifestyle through a multicultural lens. Pat especially enjoys covering topics that converge on food, history and culture and has been published in numerous international, national and regional publications. Her cookbook, The Asian Grandmothers Cookbook—Home Cooking from Asian American Kitchens is a treasury of family recipes and stories spanning over a dozen Asian cultures.

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