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.