1 C. chopped fresh collard greens
\n1 T. olive oil
\n1\/2 small onion, chopped
\n1\/2 clove minced garlic
\n10 oz. lean ground beef
\n1\/8 tsp. salt
\n1\/8 tsp. ground black pepper
\n1\/8 ground allspice
\n2 small eggs, at room temperature
\n2-3 drops hot-pepper sauce
\n2 T. (1\/2 oz.) grated Parmesan cheese<\/p>\n
Wash greens and wilt in microwave, covered, for 2 to 3 minutes. Meanwhile, beat together eggs and hot sauce. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and soft, 8 to 9 minutes. Stir in the garlic and cook, stirring, for 30 seconds. Add the meat and cook, stirring to crumble, just until browned, 5 to 6 minutes. Stir in the collard greens, salt, pepper, and allspice. Cook, stirring frequently, until the meat is no longer pink, 5 to 6 minutes. Reduce the heat to low. Stir eggs into the beef mixture. Cook, stirring, until the eggs are set but still creamy, 4 to 6 minutes. Remove to a platter and sprinkle with the cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. chopped fresh collard greens 1 T. olive oil 1\/2 small onion, chopped 1\/2 clove minced garlic 10 oz. lean ground beef 1\/8 tsp. salt 1\/8 tsp. ground black pepper 1\/8 ground allspice 2 small eggs, at room temperature 2-3 drops hot-pepper sauce 2 T. (1\/2 oz.) grated Parmesan cheese Wash greens and wilt in microwave, covered, for 2 to 3 minutes. Meanwhile, beat together eggs and hot sauce. Heat the oil in a skillet over medium heat. Add…<\/p>\n