The poached egg yolk acts as a “sauce” for the kale mixture ~ very filling!

4 cups of kale
3/4 cup hamburger
1 vidalia onion, diced
10 oz baby bella mushrooms, sliced
1/2 cup vegetable broth
1 tsp sea salt
6-8 eggs, poached

In a 12-inch skillet, cook hamburger and onion on medium-high heat until the onions are translucent and meat is almost cooked. 

Add mushrooms, kale and broth.  Cover and cook until kale starts to wilt and mushrooms are tender (approximately 5 minutes). Remove from heat and let rest lidded for a couple of minutes.

Divide mixture among 3-4 plates.  Add two poached eggs to each plate (I like my eggs runny, so I poach them for 3 minutes…my hubby likes them a little harder, so I cook his for 5 minutes).

Enjoy!