Delicious Greens with Eggs: A Classic Armenian Dish

Begin by boiling water in a pot. Once the water has reached a vigorous boil, carefully add the fresh greens to it. Let them cook for approximately 5 to 6 minutes until they soften.

After the greens are cooked, remove them from the pot using a slotted spoon and drain them in a colander. This helps to rid the greens of excess water, which is important for the next step.

In a skillet, heat the butter or clarified butter over medium heat. Once the butter is melted, pour in the beaten eggs and add a pinch of salt. Stir gently to mix the eggs and allow them to start cooking.

Add the drained greens to the skillet right after pouring in the eggs. Give it a gentle stir to combine, but be careful not to break up the eggs too much.

Let the mixture cook for an additional 2 to 3 minutes until the eggs are fully set and cooked through. If you prefer, you can stir occasionally or leave it to cook undisturbed for a slightly different texture.

Once the egg and greens mixture is cooked, remove it from the heat. This dish is best enjoyed warm, served with fresh lavash bread.

The combination of flavors is simply delightful and incredibly satisfying!