¼ diced onion
3 teaspoons olive oil, divided
Kosher salt and black pepper
1 teaspoon minced fresh rosemary, divided
½ teaspoon minced orange zest
½ cup dry pearled sorghum (such as NuLife Market)
1 cup low-sodium broth of choice, or water
¼ cup chopped sun dried tomatoes
2 tablespoons chopped walnuts, toasted
3 ounces shiitakes mushrooms, stemmed and cut into ½-inch-thick slices
4 cups turnip greens, roughly chopped (4 ounces)
1 clove garlic, chopped
2–4 over-easy fried eggs
½ an avocado, thinly sliced
Heat oven to 400°F.
Cook onion in 1 teaspoon oil in a saucepan over medium heat until softened, 3 minutes; season with salt and pepper. Add ½ teaspoon rosemary, zest, and sorghum and cook 1 minute. Add broth (or water), bring to a boil over high heat, then reduce to a simmer, cover and cook until liquid has absorbed, 25 minutes. Off heat, stir in sundried tomatoes and walnuts then cover and let stand 10 minutes.
Combine shiitakes and 1 teaspoon oil, then season with salt and pepper and arrange in a single layer on a baking sheet. Roast shiitakes until crisp, 25 minutes, stirring halfway through.
Heat 1 teaspoon oil in a regular or cast iron skillet over medium. Add garlic and ½ teaspoon rosemary and cook 1 minute, add greens and cook just until wilted, 1 minute. Off heat, season with salt and pepper.
Divide sorghum and greens among two serving bowls, top each with one or two fried eggs, sliced avocado, and crispy shiitakes. Season with black pepper.
Make use of in-season clementines and use clementine zest instead of orange zest for a slightly bolder orange flavor.