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Fried Eggs and Collard Greens over Polenta

Elizabeth Passarella
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/4 lb

4 to 5 strips thick-cut bacon, thick-cut

14 oz

1 large bunch collard greens

1

Red or yellow onion, medium

4

Eggs, large

1/2 cup

Chicken broth

1 cup

Cornmeal, yellow

1/2 tsp

Salt

2 cups

Whole milk

2 cups

Water