Ingredients

• 4 eggs
• 1 tsp light vinegar (rice, apple cider, or white wine)
• 4 cups water
• 1 cup leeks, thinly sliced
• 6 medium garlic cloves, sliced
• 4 cups kale, finely chopped
• 8 Tbsp chicken broth
• 2 Tbsp lemon juice
• salt and pepper to taste

Instructions

1. 1
   Slice leeks and garlic and let sit for at least 5 minutes
2. 2
   Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
3. 3
   While water is coming to a simmer, heat 3 TBS broth in a separate stainless steel 10-12 inch skillet. Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to sauté, stirring constantly for another minute.
4. 4
   Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
5. 5
   When done season with salt and pepper.
6. 6
   Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.