Good morning! I was hoping for a sunshine-y morning, but itâ€™s pretty gross out. Hereâ€™s to hoping the clouds pass by soon!
This breakfast was exactly what I was craving. Exactly!
My sister-in-law Sophie turned me onto collard greens the last time she was here (which is ironic considering that Iâ€™m from the South and sheâ€™s from London). All the collard greens Iâ€™ve tried in the past were mushy and meaty. I loved the way she prepared them â€“ light, fresh, and bright green.
Hereâ€™s how I prepare them:
- Wash thoroughly and cut into thin strips. Remove any big stems.
- In a non-stick wok, heat up 1/2 a cup water and a dash of oil olive.
- Add collard greens and stir. Place top on wok (important, use a pot top if you donâ€™t have a wok top) and turn up on high. Steam for 5 â€“ 7 minutes.
- Drain excess liquid and then put back in wok with top for another few minutes.
- Salt and serve.
With two pieces of rosemary bread and two over-easy eggs. Mmm.
I always think Breakfast = Fruit, but it can equal greens, too! Why not? :) I could always use more vegetables in my life.
Do you ever eat vegetables with breakfast? Or do you prefer to stick with sweet breakfasts?