Scrambled Eggs with Collared Greens and Sriracha (Chef Matt Post)

Take one package of frozen collared greens, combine with two cups of vegetable broth, one teaspoon of garlic, and a few dashes of crushed red pepper. Bring to a boil, then simmer for thirty minutes.

To make the eggs, I used the microwave. Simply put the beaten eggs into a bowl coated with a thin layer of olive oil, cover, and microwave on high for approximately 60-90 seconds per egg. By only barely beating the eggs, you get a very pretty yellow/white mottled effect.

I then drizzled with Sriracha. Mmm.

In true food slut fashion, right after I finished the photo shoot, I mixed everything together and devoured it.