Ingredients:

4 teaspoons olive oil
1 cup chopped sweet onion
1 clove minced garlic
1Tbs minced dried Thyme
1 cup diced Yukon Gold potatoes
1 cup diced sweat potatoes
1 cup chopped kale
1 cup baby spinach
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 tsp red pepper flakes (more or less per taste)
4 large eggs, hard boiled
Preparation
1. Fill a medium sauce pan with ½ cup water and pinch of salt. Bring to a boil. If steam basket is handy place chopped potatoes in basket and steam for 15 min. or boil directly in water, adding additional water as needed, drain completely
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, sauté until softened. Add garlic and thyme, reduce heat to medium.
3. Add potatoes to onion mixture, mix gently then add kale and spinach. Sprinkle with red pepper flakes, salt and pepper cover tightly and steam over low heat until greens are wilted. 5-7 min.
4. Divide potato mixture evenly among 4 plates; top each serving with 1 egg sliced. Season as needed.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 180
% Daily Value *
Total Fat 7 g 11 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 93 mg 31 %
Sodium 325 mg 14 %
potassium 738 mg 21 %
Total Carbohydrate 23 g 8 %
Dietary Fiber 4 g 17 %
Sugars 5 g
Protein 7 g 14 %