The Regina Recipe

Prepare greens

Wash collard leaves thoroughly. Stack leaves, roll tightly lengthwise, and slice crosswise into 1/2-inch ribbons (chiffonade). Discard thick stems or slice thinly if tender.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Cook collards

Add the sliced collards to the skillet, toss to coat with oil and aromatics. Pour in 1/4 cup vegetable broth (or water) and 1 teaspoon apple cider vinegar. Season with 1/2 teaspoon salt, 1/8 teaspoon black pepper and optional 1/8 teaspoon red pepper flakes. Reduce heat to medium-low, cover, and let steam for 6–8 minutes, stirring once or twice, until greens are tender but still bright green. Remove lid and cook an additional 1–2 minutes if excess liquid remains to evaporate. Taste and adjust seasoning.

Prepare pan

In a separate nonstick or cast-iron skillet, heat 1 teaspoon neutral oil and 1 tablespoon unsalted butter over medium heat until butter foams but does not brown.

Cook eggs over easy

Crack two eggs into the skillet, spacing them slightly apart. Reduce heat to medium-low. Cook the eggs until the whites are mostly set but the yolks still jiggle, about 2–3 minutes. Carefully flip each egg using a spatula and cook on the second side for 15–30 seconds for over-easy (longer for over-medium). Remove from heat. Season with a pinch of kosher salt and a light grind of black pepper.

Finish with hot sauce

Arrange the cooked eggs on a plate or on the toasted bread/biscuit if using. Spoon the warm sautéed collard greens over the eggs. Drizzle 2 tablespoons of Texas Pete hot sauce evenly over the eggs and greens (adjust to taste). Serve immediately.

If using toast or a biscuit, place it on the plate first, then top with eggs and collards so the bread soaks up sauce. Offer additional Texas Pete at the table. Makes a single serving.