POACHED EGGS WITH COLLARD GREENS
Makes 4 servings
Each serving equals three 5 A Day servings
5 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
5 fresh shiitake mushrooms, sliced medium thick with stems removed
4 fresh free range chicken eggs
about 4 cups water
1 Tbsp apple cider vinegar, or any white wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp minced fresh ginger
2 large cloves garlic, pressed
1 Tbsp soy sauce
1 Tbsp extra virgin olive oil
salt and white pepper to taste over collard greens & shiitake mushrooms
Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and chop. Steam for 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.
Nutritional analysis per serving: Calories 321, Protein 22g, Fat 10g, Calories From Fat 28%, Cholesterol 212mg, Carbohydrates 36g, Fiber 9g, Sodium 354mg.