Wilted Greens with Balsamic Fried Eggs

Instructions

1. 1Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When it shimmers, add the garlic and cook until it just starts to color, about 30 seconds.
2. 2Add the dandelion greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide the greens between 2 serving plates.
3. 3Wipe out the pan, return it to medium heat, and add the remaining 1 tablespoon olive oil. When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges and the pan is almost dry, about 3 minutes.
4. 4Carefully add the balsamic vinegar and cook until it is reduced and syrupy, about 2 minutes. Place 2 eggs on each mound of greens, evenly divide the vinegar reduction, season with freshly ground black pepper, and serve with toast.

Beverage pairing: Terredora di Paolo Falanghina Irpinia, Italy. The greens here present a touch of bitterness, the balsamic some pungency and sweetness, and the eggs some richness. Falanghina, a white grape from southern Italy, offers round, fresh fruit; a touch of herbal sharpness; and good body, hitting all the elements of this simple dish.