Mia Vargas from Whole Foods shares a hearty fork and knife sandwich that's perfect for Father's Day. To take to the next level, Mia suggests topping with a poached or fried egg!
The recipe is as follows:
8 pieces bacon
1 red bell pepper, finely chopped
1 bunch collard greens (about 1/2 pound), ribs removed, leaves chopped
2 tablespoons lemon juice
1/4 cup nonfat plain Greek yogurt
4 whole wheat English muffins, split and toasted
-In a large skillet, cook bacon over medium heat until just crisp, about 10 minutes. Transfer to a paper-towel-lined plate.
-Carefully discard all but 1 tablespoon of the bacon fat and then return the skillet to medium-high heat.
-Add bell peppers and cook, stirring often until golden brown and just tender, 4 to 5 minutes.
-Add collard greens and cook, tossing often until just wilted, 3 to 4 minutes.
-Reduce heat to medium-low, stir in lemon juice and cook for 5 minutes more.
-Spread yogurt onto English muffins and then pile with greens and bacon slices.