Servings: ~4

2 pounds Swiss chard, stems removed and reserved, leaves chopped 2 pounds Swiss chard, stems removed and reserved, leaves chopped
1/4 cup extra-virgin olive oil ¼ cup extra-virgin olive oil
1 large onion, chopped fine 1 large onion, chopped fine
Salt Salt
4 garlic cloves, minced 4 garlic cloves, minced
2 teaspoons ground coriander 2 teaspoons ground coriander
11 ounces (11 cups) baby spinach, chopped 11 ounces (11 cups) baby spinach, chopped
1/2 cup chicken or vegetable broth ½ cup chicken or vegetable broth
1 cup frozen peas 1 cup frozen peas
1 1/2 tablespoons lemon juice 1 ½ tablespoons lemon juice
4-8 large eggs (depends on your dutch oven/pot size) 4 to 8 large eggs (depends on your dutch oven/pot size)
1/2 teaspoon ground dried Aleppo pepper (personally, I go much heavier with the pepper) ½ teaspoon ground dried Aleppo pepper (personally, I go much heavier with the pepper)
2 ounces feta cheese, crumbled (1/2 cup) 2 ounces feta cheese, crumbled (½ cup)
2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint

Slice chard stems thin to yield 1 cup; discard remaining stems or reserve for another use. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chard stems, onion, and ¾ teaspoon salt and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and coriander and cook until fragrant, about 1 minute.
Add chard leaves and spinach. Increase heat to medium--high, cover, and cook, stirring occasionally, until wilted but still bright green, 3 to 5 minutes. Off heat, transfer 1 cup chard mixture to blender. Add broth and process until smooth, about 45 seconds, scraping down sides of blender as needed. Stir chard mixture, peas, and lemon juice into pot.
Make 4 shallow indentations (about 2 inches wide) in surface of greens using back of spoon. Crack an egg or two into each indentation, sprinkle with Aleppo pepper, and season with salt. Cover and cook over medium--low heat until edges of egg whites are just set, 5 to 10 minutes. Off heat, let sit, covered, until whites are fully set and yolks are still runny, 2 to 4 minutes. Sprinkle with feta, dill, and mint and drizzle with remaining 2 tablespoons oil. Serve immediately with warm pita or naan.