In order to come even close to this, juicing needs to be done daily and I've been eating spinach with my eggs in the morning. Today I decided to add a bit of variety and came up with this delightful and easy breakfast.
BTW, I use pastured butter because of the nutrients it has. According to Weston Price the fats are required by our bodies to aid in proper digestion. http://www.westonaprice.org/food-features/why-butter-is-better
1 leak leaf
1 large collard green leaf
1-3 leaves of kale
a fistful of portabello mushroom (i used the stalk from a giant one I grilled for dinner last night)
2-4 stalks of asparagus
2 free range eggs
2-3 leaves of fresh sage
drop of pastured milk
salt and pepper
- Wash and dry the kale, collard greens and leaks. A salad spinner works great for this. Take extra care with the leak since they are dirt magnets.
- Roll up the leaves and slice into thin strips discarding the tough middle vein/stem.
- Dice the mushroom and asparagus into bite size pieces.
- Beat the eggs in a bowl, add a drop of milk, rip the sage and add that, add some fresh ground pepper
- Saute the mushroom, leak and asparagus in butter until mushrooms start to soften.
- Add the kale and collard greens and saute until wilted. The greens should cook down to about half the original volume.
- Load the vegetables onto the serving dish.
- Add more butter to the pan and make scrambled eggs.
- Serve with the vegetable. Salt and pepper to taste.