NOTE: It may be necessary, once some of the links open, to do a search function. For example to find, onions or perhaps red onions. (hold down one of your CTRL keys and touch the letter F key. Now release it. type in what you are searching for and hit your enter key).

Use 2 or more of the following:

BOK CHOY    CABBAGE LEAVES    COLLARD GREENS    CELERY 1 stalk

Why use Red cabbage in this recipe?

DANDELIONS    MUSTARD GREENS    KALE

Jumbo eggs Onions    EXTRA VIRGIN OLIVE OIL    WHITE TEA (In a pinch, use GREEN TEA)
Do not use ground sausage from a store.
It contains brain, vision and artery damaging MSG
(Or one of the hidden names they use to hide the fact that it is MSG
Note: Krogers carries fresh ground Pork in the meat dept. It has no MSG in it.
You could easily substitute this in it's place.

If you do want some meat with this, a piece of Ham would be OK once in a while.

Preparation:

1. Place a saucepan of water on the stove on medium heat.

Place a plate on it to warm up

(It acts as a warm holding plate when the greens are done.)

2. Place a cast iron skillet on another burner (also on medium heat).

When it heats up, pour in a little extra virgin Olive Oil
Do not use Canola Oil, Corn Oil, Peanut Oil, etc.
This is due to the associated health risk they cause.

Slice a medium onion. Then cross slice it into smaller sections.

Set aside in a separate container.

Dandelion leaves are great in this recipe with other nice dark leafy greens.

If using Kale: Take a paring knife and trim the leaf away from the stem.

Quarter the stem lengthwise. Dice it up into small pieces.

Add it to the onions standing by. (Over)

Slice up the leaf in both directions, set aside in a separate container.

Take a stalk of celery. Trim the leaf portions and slice both ways.

Set aside in the container with the greens.

Slice the stalk length ways.

Dice it up into small pieces.

Add it to the onions standing by.

Take a stalk of Bok Choy.

Slice up the leaf in both directions, set aside in the greens container.

Trim the leaf from the stalk.

Slice the stalk length ways.

Dice it up into small pieces.

Add it to the onions standing by.

In a separate container, put in the following:

1 Tablespoon of Parsley flakes

Half teaspoon or more Cayenne Pepper

2 Teaspoons or more of the following:

BASIL (Sweet) Dill Weed Powdered Garlic Powdered Ginger Oregano

Stir spices up with a fork.

Take the container with the Onions and dump them into the skillet.

Stir them around in the Olive oil.

Don't cook them down; just enough to partially cook them.

Add the greens into the skillet.

Stir all of this around in the Olive oil until they turn a bright green.

Add the spices. Stir briskly so greens get well covered with the spices.

Do not cook the greens down.

Cook them enough to heat them and soften lightly.

Set aside on the plate that was warmed on the saucepan.

Pour enough hot water into a porcelain teapot with the White tea bags to fill it up.

Fry Jumbo Eggs lightly turn over and place them on the greens.

The yolk should be very soft (it is loaded with Omega 3)

(Cooking it hard destroys this vital nutrient)

Note: An option is to break the yolk on the greens and allow the yolk to blend in.

Good idea if someone is otherwise squeamish about this. Serve and enjoy