Collards and Eggs

What can I say? I wanted this. That’s it.

Ingredients:

1 Tablespoon extra virgin olive oil

2 Tablespoons chopped smoked ham or bacon (optional)

¼ cup sweet onion, chopped

1 16 ounce bag frozen collard greens, thawed

1 teaspoon pickled green tabasco juice (optional)

½ teaspoon fresh cracked pepper

½ cup water

5 good shakes red pepper sauce (I like Frank’s)

Pinch of white sugar

2 teaspoons butter

4 eggs

3 Tablespoons milk

Salt and pepper to taste

Directions:

In a large skillet, sauté the ham or bacon and onion in the olive oil. When it starts to brown, add the thawed greens, green tabasco juice, pepper, water, sugar and red pepper sauce. Cook for about 8 minutes on medium until the liquid is evaporated. Remove to a bowl. Lower the heat to medium low and melt the butter in the pan. In a separate bowl, mix the eggs, milk, salt and pepper. Pour into the skillet and scramble until creamy (about 4 minutes). Gently fold the eggs into the greens and serve over toast.

Get Creative on Me: Leave out the meat and add a little smoky seasoning like Penzey’s Pork Chop Seasoning, some liquid smoke or some smoked salt. Don’t like/have frozen collards? Use fresh, cleaned greens of any sort or sub in frozen spinach, thawed.