INGREDIENTS
2
bunches Collards
2 cloves
Garlic
1 tbsp
Ginger, fresh
1
Shallot, small
3
Eggs
1/2 cup
Water or vegetable broth
1 1/2 tsp
Lemon juice
3
Cracks of freshly ground black pepper
1/4 tsp
Red pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Athenos feta
1 tbsp
Butter