Omelet With Pork and Wild Greens

• 1 1/2 pounds greens: any mixture of mustard greens, collards, broccoli rape, Swiss chard or kale
• Salt to taste
• 3/4 pound boneless pork loin, cut into small strips
• 1/2 cup dry white wine
• 6 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano, preferably Greek
• Freshly ground black pepper
• 8 eggs, beaten

1. Rinse the greens well and chop coarsely.
2. Bring a large pot of salted water to a boil; add the greens.
3. When water returns to a boil, drain the greens in a colander, pressing out excess moisture.
4. Set aside.
5. Place the pork in a skillet, add the wine and bring to a boil.
6. Add two tablespoons of the olive oil, the thyme and the oregano, bring to a boil again and simmer about 2 minutes, until the pork is cooked through.
7. Add another tablespoon of oil to the skillet and stir in the greens.
8. Cook, stirring, about 6 minutes, until the greens are tender and the pork is beginning to brown.
9. Remove the greens and pork from the skillet, season with salt and pepper and mix in a bowl with the beaten eggs.
10. In a clean 12-inch skillet, preferably nonstick, heat the remaining oil over low heat.
11. Pour in the egg mixture, stir it gently for about 10 seconds, and then allow it to set on the bottom.
12. Allow it to cook about 3 minutes until it begins to brown.
13. Turn omelet over and cook 3 to 5 minutes until brown.
14. Transfer the omelet to a serving plate, and cut it into wedges.

broccoli rape, salt, pork loin, white wine, olive oil, thyme, oregano, freshly ground black pepper, eggs

Taken from cooking.nytimes.com/recipes/7492 (may not work)