Poached Eggs over Collard Greens & Mushrooms

3 cups collard greens
1 small onion cut in half and sliced thin
3 fresh shiitake mushrooms
2 poached eggs

Dressing
½ tablespoon fresh lemon juice
½ tablespoon minced fresh ginger
1 medium clove garlic, pressed
½ tablespoon soy sauce
½ tablespoon extra virgin olive oil
salt and pepper to taste

Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steam for about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.

While steaming greens, poach eggs.

Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl. Set aside.

Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Place poached eggs on the plate of tossed greens.

From whfoods.org