Nested eggs with sautéed greens

Getting more colorful foods in your diet doesn't need to be complicated. With farmer's market season just around the corner you won't have to look far to find these nutritious options. One way to add more nutrition to your day is to ditch high-sugar breakfast options such as cereal and pastries, and replace with foods that contribute toward your goal of three or more servings of vegetables each day. 

This sautéed greens and nested eggs recipe is loaded with antioxidants and B vitamins, which provide energy to start your day right. 

Ingredients

• 1 tablespoon grass-fed butter or your choice of fat
• 1 onion, chopped
• 1 bunch rainbow Swiss chard, sliced
• 1 bunch kale, sliced
• dried marjoram, to taste
• turmeric, to taste
• coarse ground sea salt, to taste
• garlic powder, to taste
• 4 large eggs
  
  Directions

1. Melt butter (or your choice of fat) in a 10.25 inch cast iron skillet over medium heat. Add onion and an overflowing handful of Swiss chard and kale. Let the greens cook down and add the remaining greens to the skillet. Season with marjoram, turmeric and sea salt. Sauté for several minutes, until greens are wilted.
2. Use a spoon to push the greens aside and create four wells. Crack an egg in each well.
3. Reduce heat to low and season the top of the eggs with turmeric, sea salt and garlic powder. Let skillet sit while eggs cook. To speed up the process, place a lid on the skillet and cook until whites are opaque.
4. Use a spatula to transfer the greens and eggs from the skillet to a plate and serve.