Name: Creamed Greens Tartine
Yield: 4 Servings
Ingredients: 2 shallots, thinly sliced into rings; 5 tablespoons vegetable oil, divided; 3 cups leftover creamed greens (such as kale or spinach); ¾ cup leftover gravy; Kosher salt, freshly ground pepper; 4 large eggs; 1 cup parsley leaves with tender stems; 2 tablespoons sliced fresh chives; 4 slices thick sourdough bread, toasted

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Ted Cavanaugh

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

Recipe notes