Poached Eggs with Collard Greens in Beef Broth
Collard greens are in season and I have been cooking with them a lot. I had leftovers recently and found that I like eggs poached with collard greens in beef broth. Here I will describe how I made the collards originally and then how you can use the leftovers to make breakfast.
Prep and cook time for collard greens: 75 minutes
Prep and cook time for eggs poached in leftovers: 15 minutes
2 bunches of collard greens (20 stems)
32-ounces of beef broth (Imagine Organic includes no sugar, cane juice, or soy)
1 sweet yellow onion
Extra virgin olive oil
Crushed red pepper flakes
Chop onion into bite-sized pieces. Add a generous splash of olive oil to a large stock pot over medium heat. Add onion and let cook until soft. Add beef broth and one teaspoon each of salt, garlic powder, black pepper, and crushed red pepper flakes. Cover and let heat while you prepare collards. Rinse collard greens well. Strip or cut leaf from stems. Discard stems. Cut collards into one-inch wide strips. Add collards to beef broth in pot and stir well. Taste broth and add salt if you think it needs more. Bring to a boil, then reduce heat, cover, and let simmer for one hour. Remove from heat and let cool. Transfer to an air-tight container and save in the refrigerator.
When it is time for breakfast, ladle 2-4 cups of collard greens and broth into a sauce pan over medium heat. Crack 2-3 eggs into a coffee cup. Reduce heat to low when the collards begin to boil. Pour the eggs into the pan, dropping each yolk in a different area. Cover and let cook for 8 minutes. Transfer to a bowl and eat!
Notes: Eating vegetables for breakfast may seem weird at first, but leftover’s from last night’s supper makes a great first meal of the day.
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