This is a left-overs dish; I cooked the greens for dinner the night before. I don’t have time for a long cook waiting for breakfast. I have become a fan of greens in the past few years after I found out they don’t come from cans. I picked up some greens at the Warrenton Farmers Market from Sergio’s Produce which made a great base. To that I added bacon ends, black pepper, gaujillo chili, salt, and garlic. This is not a quick cook; I cooked them down for three hours. I finished them with apple cider vinegar and some smoked Gouda cheese. Ruckers Farms had some fresh eggs to house all the goodness. I hope you like it.

2 bunches collard greens stemmed and cleaned of sand
1/2 pounds bacon ends, diced
1/2 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon gaujillo chili
1 teaspoon salt
1 quart vegetable stock
1 quart water
1/2 pound grated Gouda cheese

Butter or cooking spray.

Remove stems and ribs from collards and roll into bunches and cut into ribbons. Wash well.

In a stock pot on medium heat, add bacon and render until browned.

Add garlic for 30 seconds.

Add collards.

Add vegetable stock and water.

Cook for 1 hour.

Add salt, pepper, and gaujillo chili.

Cook in medium low for 2 hours.

Let cool overnight.

Beat 2 eggs (3 if you want).

Grate Gouda cheese.

Warm greens.

Heat a omelette pan to medium and add butter.

Add eggs and stir for 10 seconds.

Cook for 10 second and stir.

Let eggs set, but scrape down sides.

When egg is set and not runny, add Gouda and greens.

Fold over omelette over.

Top with more cheese serve.