2 large collard green leaves
4 eggs
1 small poblano pepper
1/4 onion (any kind)
1 small tomato
juice of half of a lime
1 avacado
feta cheese
fresh basil
In large pot boil water and blanche collard greens for 1 minute. Pull out of water and put aside to cool.
Preheat oven to 350.
Saute onion, pepper, and tomato in pan with olive oil. Lightly scramble eggs with veggies. Put aside.
Place collard green leaves on pan greased with olive oil.
Scoop egg and veggie mixture in collard greens. Top with feta cheese. Fold collard greens into a square pocket.
Place pockets in oven for 10 min.
Scoop avocado out into small bowl with lime juice, chopped basil and sea salt. Mix with back of fork until creamy.
When pockets are done take them out and place on plate. Top with avocado mixture.
Garnish with fresh basil.