This healthy recipe will give you a new appreciation for dark, leafy greens.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3 Tbsp olive oil</li>
<li>1 medium onion, finely chopped </li>
<li>2 large bunches greens (Swiss chard, kale, collards), stems removed and chopped, leaves chopped and rinsed</li>
<li>2 cups low-sodium vegetable or chicken broth </li>
<li> salt and pepper</li>
<li>4 large organic eggs </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large soup pot, heat oil over medium-high heat.</li>
<li>Add onions and stems and cook, stirring, until softened, about 5 minutes.</li>
<li>Add greens and stir. Add broth and cover, then bring to a boil. Once boiling, reduce heat to a simmer. Cook, stirring occasionally, until greens are tender, about 20 minutes.</li>
<li>Season greens with salt and pepper. Fry eggs. When finished, place on top of greens, then serve.</li>
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