• ¼ cup each minced yellow onion
• 1 tablespoon extra virgin olive oil
• ¼ cup organic low-sodium vegetable broth, divided
• ½ tablespoon honey
• ¾ cup Nature’s Greens^® Collard Greens
• ¼ cup red bell pepper
• ½ cup broccoli florets
• ¼ cup shredded carrots
• ¼ cup frozen green peas
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• ¼ teaspoon fresh grated ginger
• ¼ teaspoon fresh orange zest
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/16 teaspoon crushed red pepper
• 2 whole eggs
• ¼ cup cooked brown rice
• ½ tablespoon chopped green onions

In a medium skillet over low heat, cook onions in olive oil and half of broth until onions are translucent. Add remaining broth, honey, collard greens, bell pepper, broccoli, carrots, green peas, vinegar, garlic, ginger, zest, sea salt, black pepper, and crushed red pepper. Sauté another 4-5 minutes. Using a slotted spoon remove the veggies from the pan. Add the eggs and scramble. Add the veggies back to the pan, along with the brown rice and stir to heat through. Transfer to serving plate and garnish with green onions. 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.