First things first. Get about a colander full of collards. You don't need large leaves for this as our plants are fairly young.
Rinse off the collards really well and toss them onto a cut board.
Cut the collard leaves into strips. We did this, so that it would be easier for them to cook down.
Cut up the onion into strips. Now, you'll want to heat up some oil in a large pan. We use Avocado oil but you can use whatever works for you. Once the pan is hot, add the onions and collards to the pan adding salt and pepper as desired. Cook until the collards are tender.
Beat your eggs in a bowl while your collards and onions cook. Once they are as tender as you like, add the eggs to your pan. (Note: We use cast iron pans, so make sure that you have enough oil in the pan to avoid the eggs sticking. If your skillet is seasoned well, you should not have this problem.)
Scramble your eggs how you typically would and serve them up hot. That's it! Add some hot sauce or sriracha if you like and you're all done.
Servings 5