3 tbsp. olive oil
1 yellow onion, diced
2 garlic cloves, finely diced
1 cup Brussel sprouts, quartered
2 celery sticks, chopped
1 zucchini, sliced
1 large bunch of collard greens
¼ cup heavy whipping cream or sour cream
Salt and pepper, to taste
Cilantro, for serving
Cotija cheese, for serving
Limes, for serving
Preheat the oven to 350 F.
Heat some olive oil in a large cast iron skillet over medium-low heat. Add onion and cook until softened, 5 minutes, add garlic and cook until fragrant.
To the skillet add: brussel sprouts, zucchini and celery sticks. Drizzle a little bit more olive oil, toss around and place it in the oven for 30 minutes.
Take it out of the oven and place on the stove. Add the collard greens and cook until they wilt down. Season with salt and pepper, add the cream.
Make 4 holes in the skillet, crack the eggs in each one of them and cook on medium low with the lid on for about 7-9 minutes. Remove from the lid and top off with cotija cheese, avocado, jalapeño, cilantro. Serve with hot sauce and tortillas.
We highly recommend using our Vitality extra-virgin olive oil for this meal! The light undertones of fig and apple compliment the avocado and all the yummy greens in this recipe!
If you try out this recipe or any of our other recipes, let us know on our instagram @yourolivoamigo!