Ingredients

5 large collard green leaves, excess stem remove
1/2 sweet onion, diced
1/2 tbsp extra virgin olive oil
1 tsp cumin
1 garlic clove, minced
1/2 tsp sea salt
1 tsp lime juice
30 oz. lbs black beans (2 cans, drained and rinsed)
1/2 cup water
1 tbsp butter
15 eggs
1 1/4 cups cherry tomatoes, sliced in half
2.5 oz cheddar cheese, shredded
1 1/4 cups salsa

Directions

1. Fill a medium saucepan halfway up with water. Bring water to a boil. Working 1 - 2 leaves at a time, using tongs, submerge leaf for 20 - 30 seconds. Leaf will turn bright green when ready. Remove to a plate and continue until all leaves are cooked.

2. Drain the water, dry out the pan, and then add 1/2 tbsp olive oil. Heat the oil over medium heat.

3. When the oil is hot, add the onion and saute until softened, about 5 - 10 minutes. Add the salt, garlic, and cumin and saute for an additional minute.

4. Add the beans, lime juice, and 1/2 c water. Cover and let simmer for 5 minutes.

5. While the beans are simmering, in a skillet, heat the butter. Once hot, add the eggs and salt and pepper to taste. Cover and let cook until your desired level of doneness.

6. Once the beans have simmered for 5 minutes, using an immersion blender or potato masher, blend/mash until 50 - 75% of the beans are mashed (adjust to your liking).

7. Assemble your meal with one large leaf, 1/5 of the bean mixture, 3 eggs, 1/4 c cheese, 1/4 c salsa, and 1/4 c cherry tomatoes.

Serves 5

Notes

Additional Toppings

Avocado, sauerkraut for probiotics, any veggies (diced bell peppers, sliced radishes, pickled red onion, etc.)

Dairy-free
Substitute avocado for cheese

Nutrition

Calories: 522
Fat: 24g
Carbs: 41g
Protein: 36g
Fiber: 13g

Notable vitamins and minerals (≥10% of RDA)
Potassium: 24%
Vitamin A: 34%
Calcium: 24%
Iron: 50%
Vitamin D: 21%
Vitamin E: 13%
Vitamin K: 11%
Thiamine: 42%
Riboflavin: 69%
Niacin: 13%
Vitamin B6: 35%
Folate: 86%
Vitamin B12: 63%
Phosphorous: 51%
Magnesium: 38%
Zinc: 45%
Selenium: 96%