1 bunch Rainbow Chard
½ bunch Lacinato Kale
1½ tsp Coconut Oil
½ cup Apple Cider Vinegar
Remove the stems from the chard and kale and tear the leaves into small pieces. Pour filtered water to a depth of 2 inches (5 cm) into the base of a steamer and bring to a boil. Arrange the greens on the steamer rack, cover, and steam until lightly wilted, 1-2 minutes. Transfer the greens to a bowl, drizzle with the coconut oil, sprinkle with ½ teaspoon salt, and toss to coat evenly. Transfer to a plate and set aside.
To poach the eggs, divide the vinegar evenly between 2 small bowls. Crack 1 egg into each bowl, taking care not to break the yolk. Let the eggs stand for 5 minutes.
Meanwhile, pour filtered water to a depth of about 3 inches (7.5 cm) into a saucepan and bring the water to a boil over high heat. After the eggs have stood for 5 minutes, using a whisk, swirl the boiling water to create a whirlpool effect, then carefully slip 1 egg with its vinegar into center of the whirlpool. Continue to swirl the water around the perimeter of the pan until the water returns to a boil. The egg white will begin to wrap around the yolk. As soon as the water returns to a boil, reduce the heat to medium and gently simmer the egg, frequently swirling the water, until the white is just set and the yolk is still runny, about 2 minutes. Using a slotted spoon, gently remove the egg from the water and place it on paper towels to gently blot it dry. Repeat with the remaining egg.
Season the eggs with salt and pepper, then carefully place them atop the wilted greens to serve.
Recipe from reprinted from "Urban Remedy: The 4-Day Cleanse Retreat Book" by Neka Pasquale M.S. L.Ac. For more clean eatin' recipes, pick up a copy of the book at https://www.urbanremedy.com/the-4-day-cleanse-retreat-book!