Greens for Breakfast Recipe

1. Pick the Tinniruma, the tender, top 2 to 3 leaves of the Cucuzza vine.
2. Wash greens carefully
3. Boil water in skillet, add 1/2 to 1 onion cut in slices, cook until tender
4. Drain and cut Tinniruma into bite size pieces, add to boiling water, season with salt and pepper to taste.
5. Cook Tinniruma until the stems are tender. Turn down heat to simmer, add eggs and poach to desired firmness. We like ours with firm whites and thick not solid yolks.
6. Carefully remove eggs and greens with slotted spoon into soup/cereal bowl. Add broth to taste, drizzle extra virgin olive oil over.
7. I like to break toasted bread into broth and eat with spoon.

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