Poached Eggs over Sautéed Greens

I have been following a great website, http://www.whfoods.org, The World’s Healthiest Foods which is a branch of the George Mateljan Foundation. The foundation’s mission (like our’s) is to help you eat and cook the healthiest way for optimal health. A recently posted recipe is perfect for your share basket today.

Prep Cook Time: 25 minutes
Serves: 4

poachedeggsoversauteedgreens2

 

Ingredients:

  • 4 eggs, preferably organic
  • 1 tsp light vinegar (rice, apple cider, or white wine)
  • about 4 cups water
  • 1 cup thinly sliced leeks, about 1 large leek, white part only
  • 6 medium cloves garlic, sliced
  • 4 cups finely chopped kale
  • 3 + 5 TBS chicken broth
  • 2 TBS fresh lemon juice
  • salt and black pepper to taste

Directions:

  1. Slice leeks and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
  2. Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
  3. While water is coming to a simmer, heat 3 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute, stirring constantly for another minute.
  4. Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
  5. When done season with salt and pepper.
  6. 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 from vinegar water with a slotted spoon and place on top of greens.
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