If you don't know what to serve for dinner tonight ...
This recipe is a great one for dinner as well as breakfast. The shiitake mushrooms add a unique flavor to this dish that is a meal-in-one.
Ingredients:
- 6 cups chopped collard greens (stems removed)
- 1 medium onion, cut in half and sliced thin
- 6 fresh shiitake mushrooms, sliced medium thick, stems removed
- 4 fresh omega-3-rich eggs
- about 4 cups water
- 1 TBS apple cider vinegar, or any white wine vinegar
- Dressing
- 1 TBS fresh lemon juice
- 1 TBS minced fresh ginger
- 3 medium cloves garlic pressed
- 1 TBS soy sauce
- 1 TBS extra virgin olive oil
- salt and white pepper to taste
- Slice onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
- Bring lightly salted water to a boil in a steamer.
- Rinse greens well. Roll or stack leaves and cut into ½" slices and cut again crosswise. Cut stem into ¼" slices. Let sit for 5 -10 minutes.
- Steam collard greens, mushrooms and onions together for 5 minutes.
- While steaming greens, get ready for poaching eggs 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.
- 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 vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.
In-Depth Nutritional Profile for Poached Eggs Over Collard Greens & Shiitake Mushrooms
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