Emerald Spinach & Dill Skillet Poach with Sizzled Cumin Feta

Instructions

1. 1

   Let's get our mis en place ready, because once the cooking starts, it moves quickly. Thoroughly wash and slice 2 large leeks, discarding the tough dark green tops. Thinly slice 3 cloves garlic and finely chop 1 jalapeño. Roughly chop 1 large bunch fresh dill, setting aside a handful for the end, and chop 1 bunch fresh cilantro.

   10 min

   Tip: Leeks hold a lot of sand. After slicing, I like to swish them in a bowl of cold water, lift them out, and pat dry.

2. 2

   Heat a large, deep skillet or braiser over medium heat. Add 2 tbsp olive oil. Once shimmering, add the sliced leeks and garlic with a generous pinch of kosher salt. Sauté until the leeks are incredibly soft and sweet, but not browned.

   5 min

   Tip: Take your time here. We want the leeks to melt into a sweet, jammy base that balances the earthy greens.

3. 3

   Stir in the chopped jalapeño, 1 tsp ground cumin, and 0.5 tsp ground coriander, letting the spices toast for 30 seconds until fragrant. Begin adding the 16 oz fresh baby spinach in handfuls. It looks like a ridiculous mountain of greens, but it will collapse. Toss in the chopped dill and cilantro.

   4 min

   Tip: Keep turning the greens with tongs so they hit the bottom of the pan and wilt evenly.

4. 4

   Once the greens have collapsed, pour in 0.5 cup vegetable broth. Bring the liquid to a gentle simmer. We are looking for a stew-like consistency—not soup, but saucy enough to poach our eggs.

   2 min

   Tip: If your greens gave off a ton of water, let it reduce for an extra minute before adding the eggs.

5. 5

   Using the back of a spoon, carve out 4 small wells in the braised greens. Carefully crack the 4 large eggs into the wells. Season each yolk with a tiny pinch of salt. Turn the heat to medium-low, cover the skillet, and poach until the whites are set but yolks remain runny.

   6 min

   Tip: A glass lid is your best friend here so you can monitor the eggs without losing steam.

6. 6

   While the eggs poach, place a small frying pan over medium heat. Add the remaining 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter foams, add 0.25 cup pine nuts, the remaining 0.5 tsp ground cumin, and 0.5 tsp Aleppo pepper. Fry for about 2 minutes until the nuts are golden. Turn off the heat and gently fold in the 5 oz sheep's milk feta chunks just to warm them through in the spiced oil.

   4 min

   Tip: We don't want to melt the feta entirely into a puddle. We just want to coat it in the sizzling, nutty chili oil to soften its bite.

7. 7

   Uncover the skillet with the eggs. Immediately spoon the warm, spiced pine nut and feta oil over the entire pan, making sure to distribute the glorious chunks of cheese. Zest half of the 1 lemon over the top, then squeeze its juice over the greens. Scatter with the reserved fresh dill and bring the whole skillet straight to the table.

   2 min

   Tip: Serve with the thickest, crustiest bread you can find. You will want to wipe this pan completely clean.