- Sauce pot for beans
- Fry pan for eggs
- Deeper saute pan for collards
- About 10 oz of canned baked beans (serving for one)
- 4 collard green leaves, stem removed, chopped into bite sized pieces
- 1/4 white onion, chopped
- 3 white mushrooms, chopped
- 2 large cloves garlic
- Olive oil
- Red pepper flakes to taste
- 1 c water
- 1 tsp soy sauce
- 1/2 packet Sazon
- 1/2 avocado, sliced
- Sriracha to taste
Warm up the beans in the sauce pot while the rest of the cooking is happening.
Heat a drizzle of olive oil over medium heat in the saute pan (for the collards). Add onion and garlic, fry until golden brown (about 2 minutes). Add mushrooms and sprinkle with a small amount of salt to help them release their moisture. Add red pepper flakes and fry for 5+ minutes, until the mushrooms have decreased significantly in size and are browned. Add water, soy sauce, Sazon packet, turn heat to high and bring to low boil.
Stir in collards well, bring back to boil then reduce to a fast simmer/low boil until the collards have wilted down significantly (about 3 minutes). Return to medium-high heat and cook, stirring occasionally, for 10 minutes or until all of the liquid has evaporated. I like to cook them a minute or two past evaporation to dry them out even more. Reduce to low to keep warm while frying the eggs.
Fry up the eggs. I posted instructions for the best soup/bowl of food topper eggs here.
Add to bowl in this order: collards, beans, eggs, avocado, sriracha.