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Wait!  Don't go away unless you dislike collards; in that case you're excused now.  This Hispanic recipe was taught to me years ago.  Sometimes I make one large omelet, sometimes individual ones in a small skillet.  It always surprises people, but everyone that likes collards and garlic enjoys this dish.  It's a tasty, delicious, nutritious and a really different way to fix eggs for any meal.  

Green 'n Garlic Omelet

1 cup leftover cooked collard greens
5 or 6 eggs (Note #1)
4 garlic cloves, peeled  and minced (Note #2)
1 tablespoon olive oil
salt and black pepper to taste

Break eggs into a bowl and stir slightly with a fork to partially mix.  Add salt or salt substitute and black pepper.

Drain collards well.  If they were cooked with meat such as ham hocks, chop some of this as well.   Heat oil in a non-stick skillet over medium heat.    Add collards (with meat, if any) and  heat through.  Add minced garlic, mix and continue to sauté, stirring occasionally until garlic is soft but not browned.

Add eggs.   Let eggs get solid, lifting edges so liquid egg runs under.   When set enough to let you do it, turn omelet (you may cut it into serving-sized wedges first,  if needed).   Cook until other side is set..

Serve piping hot.

Note #1:   If cholesterol is a problem, substitute 1 egg white for each yolk you eliminate.

Note #2:   If you make individual omelets, use 1 garlic clove for each one and divide the other items into servings.


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