So this weekend is graduation weekend for many colleges.  I live in a college town, and honestly, I cannot wait for the undergrads to be gone!  Everything will be so much less crowded!  This weekend my little sister Katie graduated with her masters degree in speech pathology.  I am so proud of her!  Congratulations Katie, and congratulations to all new college grads!!!

For quite awhile I have been wanting to try to make some sort of eggs with sauteed greens for breakfast.  I finally got around to it and would like to share this recipe with you.  You can make whole bunch of greens and keep them in your refrigerator and just make a fresh fried egg whenever you would like to have this dish, so it can be very convenient.   After visiting Savannah and having some fabulous collard greens, I decided to use collard greens as the base for this dish.  To add even more Southern flare, I served it with some of my homemade buttermilk spelt biscuits.  This was a very delicious and nutritious breakfast and a nice break from my most usual breakfast of yogurt and cereal.  Yum!!!

Ingredients:

• 2 slices of uncooked bacon, minced
• 1 bunch of collard greens (or as much as you want because they are zero points plus!)
• 2 fried eggs
• salt and pepper to taste

Instructions:

Wash all of your collard greens and chop them up into bite size pieces and set aside.  Get a large pot out and add the bacon to the pot.  Cook the bacon over medium heat until it is crispy.  Now add the collards to the pot and stir.  You will use the bacon grease as the oil for this dish.  The collards will probably almost fill the pot when they are raw, but they will cook down a lot by the time you are finished.  Give the mixture a stir and add in the salt and pepper.  Add a little bit of water to your pot put the cover on, so that the greens can steam for about a minute.  Keep stirring and cooking the greens until they have cooked down and are a very bright green.  Divide the greens into two portions and top each with a fried egg, and some freshly ground black pepper.  Enjoy!