Make it a healthy night with this recipe from www.whfoods.org.
Yield: 4 servings
6 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
6 fresh shiitake mushrooms, sliced medium thick stems removed
4 fresh free range chicken eggs
about 4 cups water
1 tablespoon apple cider vinegar, or any white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced fresh ginger
3 medium cloves garlic pressed
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
salt and white pepper to taste
Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
While steaming greens, get ready for poaching 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.
When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.
-- Emily Simnitt