​Beans are the greatest, most convenient thing since sliced bread. Sure, we love soaking our beans for many recipes, but in a pinch, there is nothing more satisfying than pulling out a can of beans from the pantry and creating a super delicious, protein-rich meal. 

This is one of our easiest recipes. Even the anti-cooks we know can pull this one off. A medium bowl and a little planning is all you need to make this happen. This salad can even be used to fill quesadillas, tacos, or be used as a topping for chips. We like to keep it simple and ingest it in it's purest form: with a spoon, right out of the bowl. 

EGGS 'N THINGS:
Serves 2, generously. (3 if you're not pigs like Michele and Allison.) 

Ingredients:

1/2 head large cabbage, sliced
1 small bunch collards, remove stems and sliced
1 TBS + 1 tsp coconut oil 
4 eggs, scrambled (scrambling instructions below)
1 avocado, sliced
(salt and pepper to taste)

Directions:

1. Wash and then remove stems from the collard greens. Roll up leaves and slice into 1/2-inch ribbons. 

2. Cut cabbage in half, remove core, and slice vertically into 1/2-inch slices. Combine cabbage and collards in a large bowl and set aside. 

3. Next, add in your cabbage and collards to the pan and stir. Add salt to taste. While that is cooking, crack your four eggs into a medium size bowl and whisk. 

4. Cook your cabbage and collards for 5-7 minutes until they have wilted, but haven't lost their bite. When those are done, remove them from the pan to your serving plate and set aside. 

5. Now, make your eggs in the same pan. Heat 1 tsp of coconut oil on medium-high. Once the coconut oil is melted, add your eggs into the pan and add salt to taste. Using a spatula, stir the eggs frequently. As the mixture begins to set, keep moving them so they don't ever get too hot - they should still be quite soft and lumpy. Take the eggs off about one minute before you think they are done. They will continue to cook and waiting any longer will result in overcooked eggs. Pile the soft scrambled eggs over the veggies. 

6. Top with an avocado and add you can add salt and pepper to taste. We like to add a little salt to our avocado. ENJOY!
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