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Greens, Eggs, No Ham

This simple meal keeps me sustained. It’s my go-to meal/snack, morning, noon or night when I needed something quick, tasty and nutritious. Here’s the simplest version of what I make, and, as you can probably see, variations abound.

The eggs, like my photo orientation, are scrambled. Ingredients

  • 1 good egg
  • ½ cup of cooked rice
  • 1-2 cups of dark leafy greens
  • Nama Shoyu (the critical “secret” ingredient)
  • Olive oil, good stuff


  • Get your greens ready to go: cleaned, drained, de-stemmed and chopped
  • Heat a generous amount of olive oil in a skillet
  • Partially scramble an egg
  • Add in the rice and cook for a minute
  • Add the greens
  • Add a teaspoon or so of Nama Shoyu and cover the pan for a minute
  • Lightly toss all the ingredients in the pan
  • Serve … or pack for lunch 😉

Notes and variations

  • Nama Shoyu is a miracle ingredient. Find it at Whole Foods, online, et cetera.
  • It’s best to heat Nama Shoyu as little as possible.
  • Any greens will work: kale, broccoli greens, turnip or beet greens; the bitter of the greens works because it’s balanced by the emami taste of the shoya.
  • Splurge on organic, free-range eggs; it’s worth it. (Eggs are considered an organ meat.)
  • Get wild with your rices.
  • Sautee some scallions or hot peppers to change the flavor direction slightly.

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