Contributed by www.whfoods.org

Ingredients

4 free range eggs
1 C thinly sliced green onions or chives
4 C chopped Kale (washed, stems removed)
2 Tbs fresh Lemon Juice
1 tsp light vinegar + 4 C water
6 medium cloves garlic, sliced (or 3 large)
3 + 1 Tbs chicken broth (or Veg broth)
Salt & Pepper to taste

Instructions

Bring water and vinegar to a fast simmer in a skillet large enough to fit the 4 eggs. Make sure there is enough water to cover the eggs.
Meanwhile, heat 1 Tbs broth in a separate stainless steel 10-12 inch skillet. Saute sliced green onions (or leeks or chives) in broth over medium heat for 1-3 minutes. Add garlic slices and continue to simmer covered on med-low heat for about 10 minutes, stirring occasionally. When done, season with salt and pepper.
Poach eggs in the simmering water until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon, and serve on top of a mound of the greens.

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