Collard Greens Dible with Fried Eggs

(Karalahana Diblesi - Black Sea Region)

1/2 bunch of collard greens / kale, cut off the stems and discard,
washed, cut in julienne
1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 cup rice, rinsed, drained
1/3 cup warm water
Salt
Pepper

Egg
Butter
Salt
Red pepper, powdered

Place the kale into a large bowl. Sprinkle 3-4 tbsp salt all over and squeeze them with your hand. This way the kale will soften and won't be bitter. Rinse and drain.

Saute the onion with olive oil until they are softened. Place the half of kale to the bottom of the pot. Sprinkle the rice all over it. Cover with the rest of the kale. Add the water. Season with salt and pepper. First bring to boil. Then turn the heat to the low. Cook until the rice is softened over low-medium heat.

Fry the egg with butter in a pan. Place on the Collard Greens Dible. Season with red pepper and salt, have it as a light lunch:)