Poached Eggs Over Sauteed Greens
4 eggs, preferably organic
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves garlic, sliced
4 cups finely chopped kale
3 + 5 TBS chicken broth
2 TBS fresh lemon juice
salt and black pepper to taste
slice leeks and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. make sure there is enough water to cover eggs.
while water is coming to a simmer, heat 3 tbs broth in a separate stainless steel 10-12 inch skillet. healthy sauté sliced leeks in broth over medium heat for about 3 minutes. add garlic slices and continue to saute, stirring constantly for another minute.
add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
when done season with salt and pepper.
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 from vinegar water with a slotted spoon and place on top of greens.