Paleo’s Choice: Poached Eggs over Collard Greens

cookwithjames.com

6 cups collard greens, stems removed, chopped

1 medium onion, thinly sliced

6 fresh shiitake mushrooms, stems removed, sliced medium-thick

4 fresh omega-3-rich eggs

about 4 cups water

1 TBS apple cider vinegar, or any white wine vinegar

Dressing

1 TBS fresh lemon juice

1 TBS minced fresh ginger

3 medium cloves garlic, pressed

1 TBS soy sauce

1 TBS extra virgin olive oil

salt and white pepper to taste

Slice onions and press garlic. Bring lightly salted water to a boil in a steamer. Rinse greens well. Roll or stack leaves and cut into ½” slices and cut again crosswise. Cut stem into ¼” slices. Let sit for 5 -10 minutes. Steam collard greens, mushrooms and onions together for 5 minutes. While steaming greens, get ready for poaching eggs by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.

Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl. Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.  From www.whfoods.com.