6 cups collard greens, stems removed, chopped
1 medium onion, thinly sliced
6 fresh shiitake mushrooms, stems removed, sliced medium-thick
4 fresh omega-3-rich eggs
about 4 cups water
1 TBS apple cider vinegar, or any white wine vinegar
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. 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. From www.whfoods.com.