If you follow me on Instagram you know that eggs and greens are my favorite. I eat different variation of the dish almost daily. Maybe it’s my inner child which makes the Dr. Seues connections and laughs, or because it’s such a nourishing meal my body just loves. There is nothing quite like sopping up runny egg yolk with toasted greens, bacon is good too!
This rendition is my latest favorite, mostly because it has a sweet and crunchy thing going on. Sweet and crunchy is king. Over two cups of collard greens, plenty of good fats, toasted almonds and sweet apricots… yes please!
- 1 bunch or 6 large leaves collard greens
- 2 pastured eggs
- 1/4 cup sliced almonds
- 3 pieces dried apricots
- 1 tbsp ghee
- 1 tsp salt
- 2 tsp coconut aminos
- 1 tsp mustard powder
- 1 tsp dried cilantro
- salt + pepper
- First remove the stems from your collards. I like to do this by folding them in half lengthwise so the stem is sticking out from the back a bit, and then at an angle I cut it off right up through half of the leaf.
- Next stack your de-stemmed leaves, 3-4 at a time and roll them up in to a tube.
- Begin slicing your tube at one end, as thin as you can. Repeat with all the leaves.
- You should have very thinly sliced pinwheels of greens. Use your fingers to loosed then pinwheels into shredded greens.
- Heat ghee in a large skillet on high heat.
- Add in greens and sprinkle a little salt.
- Stir occasionally until some begin to brown and the majority of the greens are wilted.
- Add in mustard, coconut aminos and stir well.
- Slice dried apricots in to thin slices, add in with almonds.
- Toss. When almonds smell toasty, remove from heat.
- In another, small skillet, heat a little ghee.
- Crack two eggs in to the skillet, season with pinch salt, pepper and dried cilantro.
- Cook on high heat until edges are crispy and whites are no longer translucent. You can lower the heat to medium and briefly cover with a lid if you want to expedite the process.
- Transfer your greens to a bowl, top with crispy eggs.