• 2 tablespoons organic unsalted butter
• 1 medium sweet potato, cut into 1/2 inch cubes
• 1/2 red onion, chopped
• 3 cups Palmetto Garden's™ Collard Greens
• Black pepper to taste
• 1/2 tablespoon smoked paprika
• 4 eggs
• 1/4 cup shredded cheddar cheese

1. Preheat oven to 425F.
2. In a 12 inch cacse iron skillet over medium, heat the butter and swirl to coat the skillet.
3. Evenly spread cubed sweet potatoes and chopped onion in the skillet. Allow to cook undisturbed for 5 mins on one side until they brgin to brown, flip and allow them to brown on the other side for 5 mins.
4. Add collard greens, black pepper and smoked paprika to the skillet. Mix in sweet potatoes using a spatula or wooden spoon. Cover and cook until potatoes begin to soften and the greens begin to wilt, about 5-7 mins.
5. Make 4 wells in the potato/greens mixture and crack and egg into each well. Top each egg with 2 tablespoons of shredded cheese.
6. Transfer to the oven to cook for 5-10 mins (depending on how runny you want your eggs) and serve.

Recipe courtest of Brittany L. Jones MS, RD, LD.