Menu
We all know that greens are good for us with their antioxidants, chlorophyll, and high fiber, vitamin & mineral content. Yet so many people don’t know how to get them more frequently into their diet.
This recipe allows you to use whatever greens you favor or have on hand, be they kale, collards, spinach or chard. Heck, mix and match them if you’d like. Preparation couldn’t be easier or quicker for how much nutritional bang you get from this dish. And don’t relegate it just to breakfast; it makes a great lunch or dinner, simply add meal appropriate sides. (The eggs really don’t turn green but use the name to get your kids to try them!)
FLORENTINE EGGS
Per serving:
2-3 cups greens of your choice, washed & roughly torn. If using kale, remove the tough stems.
1-2 eggs, preferably farm-raised and/or organic
Place washed greens into wide saucepan. Add 2 Tbsp. filtered water. Cover and steam for 2 minutes or until slightly limp. Open up a wee space in the greens for each egg then crack egg into the depression. Cover again and poach until eggs are done to your liking.
Remove to plate with slotted spoon to leave the juices in the pan. Save those poaching juices! Add to your growing veggie stock stash in the freezer.
Top with hot sauce, herbs and/or spices.
It’s going to be an awesome day, sailor, now that you’re charged up with a hearty meal!
