This healthy recipe will give you a new appreciation for dark, leafy greens.


  • 3 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 large bunches greens (Swiss chard, kale, collards), stems removed and chopped, leaves chopped and rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • salt and pepper
  • 4 large organic eggs


  1. In a large soup pot, heat oil over medium-high heat.
  2. Add onions and stems and cook, stirring, until softened, about 5 minutes.
  3. Add greens and stir. Add broth and cover, then bring to a boil. Once boiling, reduce heat to a simmer. Cook, stirring occasionally, until greens are tender, about 20 minutes.
  4. Season greens with salt and pepper. Fry eggs. When finished, place on top of greens, then serve.
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