Serves 2

Easiest way to upgrade a plate of greens? Put an egg on top! This tasty and comforting dish is filled with healthy fats and tons of nutrients. Serve for breakfast, lunch or dinner. Enjoy!

Ingredients:

4 tablespoons extra-virgin olive oil
2 medium summer squash, sliced into ¼ inch thick half moons
2 garlic cloves, chopped
6 cups of kale (about 2 bunches), de-stemmed and thinly sliced
2 organic eggs
4 tablespoons apple cider vinegar
1 ripe avocado

Directions:

Heat a large skillet over medium-high heat. Add the olive oil and once hot, sauté the squash for 3 minutes, stirring occasionally, until soft and slightly translucent. Stir in the garlic, cook until fragrant and then add the kale and 4 tablespoons of water. Cover and let steam for 3 minutes before using tongs to toss the vegetables in the pan.

While the vegetables cook, heat 8 cups of water until simmering. Add 4 tablespoons of apple cider vinegar. Crack the eggs into a small bowl then gently add them to the water one at a time. Cook for 3-4 minutes or until the whites solidify but the yolks are still soft and runny.

To serve, place the vegetables in the center of a plate and top with 1 poached egg. Cut the avocado in half and then slice one half into quarters.

Adapted from Mark’s Kitchen, Dr. Mark Hyman