Quantcast

Poached eggs with collard greens - KOAM TV 7

Poached eggs with collard greens

Makes 4 servings
Each serving equals three 5 A Day servings

Ingredients

5 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
5 fresh shiitake mushrooms, sliced medium thick with stems removed
4 fresh free range chicken eggs
about 4 cups water
1 Tbsp apple cider vinegar, or any white wine vinegar

Dressing
1 Tbsp fresh lemon juice
1 Tbsp minced fresh ginger
2 large cloves garlic, pressed
1 Tbsp soy sauce
1 Tbsp extra virgin olive oil
salt and white pepper to taste over collard greens & shiitake mushrooms

Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and chop. Steam for about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.

While steaming greens, get ready for poaching 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.

When greens are almost done, poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.

Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.

Nutritional analysis per serving: Calories 321, Protein 22g, Fat 10g, Calories From Fat 28%, Cholesterol 212mg, Carbohydrates 36g, Fiber 9g, Sodium 354mg.

http://www.cdc.gov/nccdphp/dnpa/5ADay/index.htm

  • Recipes from the KOAM Morning NewsAll RecipesMore>>

  • Wildcat Cooking: Quinoa Vegetable Salad

    Wildcat Cooking: Quinoa Vegetable Salad

    Tuesday, June 19 2018 8:28 AM EDT2018-06-19 12:28:52 GMT

    Quinoa Vegetable Salad with Lemon-Basil Dressing INGREDIENTS: 1 cup quinoa, uncooked 2 cans (5 oz each) chicken, drained 20 cherry tomatoes 1 cucumber 1½ cups corn, frozen, thawed ¼ cup purple onion ¼ cup reduced fat feta cheese 2 Tablespoons olive oil 3 Tablespoons lemon juice Fresh basil DIRECTIONS: Cook quinoa as directed on the box. Allow quinoa to cool completely (~30 minutes). While the quinoa is cooking, mix the lemon juice, oil, and ba...

    More >>

    Quinoa Vegetable Salad with Lemon-Basil Dressing INGREDIENTS: 1 cup quinoa, uncooked 2 cans (5 oz each) chicken, drained 20 cherry tomatoes 1 cucumber 1½ cups corn, frozen, thawed ¼ cup purple onion ¼ cup reduced fat feta cheese 2 Tablespoons olive oil 3 Tablespoons lemon juice Fresh basil DIRECTIONS: Cook quinoa as directed on the box. Allow quinoa to cool completely (~30 minutes). While the quinoa is cooking, mix the lemon juice, oil, and ba...

    More >>
  • Pittsburg Farmer's Market: Berry Salad 6-12-18

    Pittsburg Farmer's Market: Berry Salad 6-12-18

    Tuesday, June 19 2018 8:45 AM EDT2018-06-19 12:45:06 GMT

    Berry Salad with Honey, Lime and Mint dressing 1 lb fresh strawberries 1 pint fresh blueberries 1 pint fresh blackberries 1/2 pint fresh raspberries 1/4 CUP OF honey 1/4 CUP OF fresh squeezed lime juice 1/4 CUP OF chopped fresh mint

    More >>

    Berry Salad with Honey, Lime and Mint dressing 1 lb fresh strawberries 1 pint fresh blueberries 1 pint fresh blackberries 1/2 pint fresh raspberries 1/4 CUP OF honey 1/4 CUP OF fresh squeezed lime juice 1/4 CUP OF chopped fresh mint

    More >>
  • Soy Lady: Grilled KC Strip Steak w/ Herbs

    Soy Lady: Grilled KC Strip Steak w/ Herbs

    Tuesday, May 15 2018 9:59 AM EDT2018-05-15 13:59:25 GMT
    Grilled K.C. Strip Steak with Herbs INGREDIENTS: 3 tablespoons Gorgonzola 2 tablespoon soy cream cheese 2 tablespoons margarine 1 teaspoon vegetable oil 2 tablespoons finely chopped fresh herbs (Rosemary, Thyme, Chives) ¼ teaspoon salt ¼ teaspoon pepper 1 – 8 oz. beef boneless K.C. Strip Steak DIRECTIONS: Combine Gorgonzola, soy cream cheese and margarine in small mixing bowl; set aside.  Brush both sides of beef steak with vegetable oil...More >>
    Grilled K.C. Strip Steak with Herbs INGREDIENTS: 3 tablespoons Gorgonzola 2 tablespoon soy cream cheese 2 tablespoons margarine 1 teaspoon vegetable oil 2 tablespoons finely chopped fresh herbs (Rosemary, Thyme, Chives) ¼ teaspoon salt ¼ teaspoon pepper 1 – 8 oz. beef boneless K.C. Strip Steak DIRECTIONS: Combine Gorgonzola, soy cream cheese and margarine in small mixing bowl; set aside.  Brush both sides of beef steak with vegetable oil...More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by Frankly

KOAM - Licensed to Pittsburg, Kansas
Send tips, ideas and press releases to: tips@koamtv.com
Send newsroom questions or comments to: comments@koamtv.com
Phone: (417) 624-0233 or (620) 231-0400
Web comments or questions: webmaster@koamtv.com
Newsroom Fax: (417) 624-3158

Powered by WorldNow All content © Copyright 2000 - 2018 KOAM. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.