| 8 | 38 | 153 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 18 min | 4 |
| 2 tbsp | Extra virgin olive oil (divided) |
| 3/4 cup chopped | Yellow onion |
| 2 clove(s) | Garlic (chopped) |
| 1 pinch | Sea salt, fine (divided) |
| 2 large potato(es) | Sweet potato (cut into thin rounds ) |
| 1 cup | Collard greens (chopped extremely thin) |
| 1 dash | Black pepper |
| 4 large | Egg (poached) |
Heat 1 tablespoon oil in a large skillet over medium heat.
Add olive oil, onion, garlic and one pinch of sea salt and cook for 2 minutes.
Next, add in the sweet potato rounds and cook them on for 3-4 minutes per side so they are mostly cooked.
Pile the sweet potatoes in a few stacks on the side of the pan.
Add the collards and sautee them for a few minutes.
Push the collards to the side.
Spread out the sweet potatoes and layer the collards on top.
Crack eggs open onto the collards & sweet potatoes. Sprinkle with a pinch of salt and black pepper. Cover with lid and cook eggs to how you like eggs.
Serve and enjoy.
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This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert for you to enjoy.
| Meat Alternative | 0.6 |
| Vegetables | 0.4 |
