For the polenta, bring water to boil in a medium sauce pan over high heat.
Gently pour in the polenta, whisking to prevent lumps.
Reduce heat to low and cook, stirring often until thick and creamy, about 10 minutes.
Heat 1 tsp. of olive oil in medium skillet over medium heat. Add red pepper flakes and salt, cook for 3 minutes.
Add in greens and vinegar and cook until just wilted, about 5 minutes. Pour into a bowl and set aside.
In same skillet, heat remaining oil . Break eggs over skillet, drizzle with a water, cover and cook on low heat until the egg are cooked to your liking.
Spoon polenta onto plates, top with greens and an egg. Enjoy.
Nutritional highlights: Eggs nourish and build Qi, Yin and Blood and are very nutrient dense and building. Use with caution if you have a lot of excess like phlegm, damp, allergies and obesity. Polenta is warming and nourishes the Earth element. Spinach is rich in vitamins and nourishes the Wood element the Liver and Gallbladder.
AOBTA Certified Instructor & Practitioner
Certified Holistic Nutritionist (CHN)
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Amma Therapy, Integral Asian Medicine, Holistic Nutrition & Herbs.
Inspiration and education for healthy and sustainable living.
I have been practicing and teaching since 1994. I maintain my private therapy practice in Boise, Idaho. I offer classes and consultations online.