Lunch: Braised Greens With Fried Eggs

Braised Greens with Fried Eggs make a hearty side dish for your next family dinner

This recipe includes superfoods such as:

Spinach

Health benefits of Braised Greens With Fried Eggs

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/4 cup olive oil, plus 2 tablespoons
1 medium yellow onion, finely chopped
2 1/2 lb mixed greens, (such as rainbow chard, collards and spinach), stems removed and leaves coarsely chopped
2 cups chicken stock
6 eggs
paprika, for sprinkling

Instructions

In a large pot, heat 1/4 cup of the oil over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes.
Add the greens, a handful at a time, letting each batch wilt a little bit before adding more. Once all of the greens have been added, add the broth and bring to a gentle simmer. Cover the pan and reduce the heat to low. Cook, tossing from time to time, until the greens are tender, about 20 minutes. If you like them silken and Southern, continue cooking the greens for 20 to 30 minutes longer.
Heat a separate large skillet over medium heat and fry the eggs in the remaining 2 tablespoons oil to desired doneness. Sprinkle with paprika and place over each serving of greens.

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