Image credit to: Chris McIntosh for Boston Organics
Remove thick stems from greens and coarsely chop. Heat large saute pan with well-fitted lid on medium and add oil. Add garlic. Stir about a minute, add greens before garlic browns. Stir-fry for another minute, then add 1/2 cup of water. Replace lid and cook greens on medium a few minutes until almost tender. Gather greens to the center of the pan and make an indentation in the center of the pile. Crack eggs into divet. Check to make sure there's enough water left in pan to steam. If not, add a little more. Sprinkle with salt and pepper, cover and steam over medium heat, about three minutes. Once the eggs are cooked to your preferred consistency, scoops eggs and greens onto plate or bed of roasted root vegetables, toast or grains. Garnish with hot sauce, if desired.