Lisa's Sauteed Breakfast Greens with Poached Eggs and Bacon

2 cups Collards
2 cups Kale
1/2 Red Onion, thinly sliced
1 cup organic low-sodium vegetable broth
2 local pastured eggs
1 tbsp. apple cider vinegar
2 tsp. Annie's Organic Honey Mustard
1 tbsp. Organic Valley Pasture Butter
2 slices Applegate Organic Sunday Bacon, crisp-cooked, diced

You could add the mustard to the greens when they are steaming and then toss to incorporate flavors and then add a sliced/diced honey crisp apple for added flavor and texture.

Preheat Oven to 350F.
Bring a pot of water to a hard simmer over meduim-high heat.
Line a sheet tray with parchment paper.

Place bacon on a lined baking sheet and bake in oven until crispy, about 7-9 minutes. Chop collards and kale and wash thoroughly, using a salad spinner to remove any extra water.

Remove bacon from oven and place on a papper towel to drain, then chop.

In a large saute pan over medium-high heat melt the butter and saute the sliced red onion for 3 minutes, until soft. Add the collards, kale and broth and cover with lid to steam the greens.

Meanwhile, add the vinegar to the simmering water. Crack each egg into a small bowl. Gently and slowly pour each egg into the simmering water. Simmer for about 3-4 minutes. Remove eggs from water and drain.

Divide the sauteed greens between two bowls, top the greens with 1 one poached egg per bowl and garnish with mustard and bacon. Amazing!

Serving Size: Makes 2 2-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user LISAT2014.