A surprisingly delicious combo of power greens, tomato sauce and protein that can be used for any meal.

Yields1 Serving

 6 cups collards, chopped with spine removed
 2 tbsp extra virgin olive oil
 ½ cup onion, chopped
 1 cup tomato sauce, no added sugar
 4 eggs (see notes for protein variation)

1

Add oil to a large saute pan and add the onions. Saute over medium heat until soft and fragrant, about 3-4 minutes. Add collards and saute an additional 3-4 minutes until the leaves turn bright green.

2

Add tomato sauce and stir the mixture to incorporate. Make 4 wells in the mixture and crack an egg into each well. Reduce heat to low and cover with a lid. Cook until eggs reach desired "doneness." Season with salt and pepper.

NOTE: Feel free to substitute other protein for the egg, such as a can of organic beans, 8oz extra firm tofu, or 4-6oz leftover chicken.

Additional Notes: We have tried this with eggs and beans at separate times and both loved it! For tomato sauce, we like Muir Glen or Organico Bello.

Ingredients

 6 cups collards, chopped with spine removed
 2 tbsp extra virgin olive oil
 ½ cup onion, chopped
 1 cup tomato sauce, no added sugar
 4 eggs (see notes for protein variation)

Directions

1

Add oil to a large saute pan and add the onions. Saute over medium heat until soft and fragrant, about 3-4 minutes. Add collards and saute an additional 3-4 minutes until the leaves turn bright green.

2

Add tomato sauce and stir the mixture to incorporate. Make 4 wells in the mixture and crack an egg into each well. Reduce heat to low and cover with a lid. Cook until eggs reach desired "doneness." Season with salt and pepper.

NOTE: Feel free to substitute other protein for the egg, such as a can of organic beans, 8oz extra firm tofu, or 4-6oz leftover chicken.

Greens and Eggs in Tomato Sauce