Collard Greens with Scrambled Eggs
Recipe for Category Breakfasts Anytime
Contributed by Lisa/Urban Harvest
Why is it that eating vegetables in the morning is so uncommon? Greens of all sorts go well with eggs for breakfast nourishment.
Ingredients
1 bunch collard greens, rinsed, with stems removed
1 Tbsp butter or oil
1/2 onion, diced
1 clove garlic, minced
4-6 eggs
2 Tbsp milk (or soy milk)
Sea salt and freshly ground pepper
1 tomato, sliced thinly
Instructions
Tear the collard greens into bite-sized pieces. Bring a large pot of water to boil, add a pinch of salt, and either steam or boil the collards until bright green and tender.
Meanwhile, heat 1 Tbsp oil or butter in a medium skillet. Saute the onions and garlic until soft. Whisk together the eggs, milk, salt and pepper, and add to the skillet. Stir occasionally to scramble.
When eggs are just cooked, lay the greens on top, add the tomato slices, and let sit (covered, with the heat turned off) for 2-3 minutes for flavours to blend.
Serve immediately, topped with feta cheese if desired.