Poached eggs on a bed of braised greens

Greens and eggs are a delicious combination. We've made this with kale, collards, and spinach.  You can use leftover greens from last night's dinner, and have a quick, healthy breakfast.

Poached Eggs on a Bed of Braised Greens

1 bunch greens of your choice, tough stems removed, chopped coarsely
1 or 2 cloves garlic, minced
1 Tbs olive oil
1/4 C water or stock
4 eggs

1. Heat olive oil in a large pan.  
2. Add garlic and the chopped greens, and stir fry for a few minutes until the greens are coated and bright green.
3. If the greens are not tender at this point, add water and put a lid on, turn down the heat, and let them steam for a few minutes. (Spinach will likely be done, but collards will probably need to steam.)
4. Make 4 little egg-sized wells in the greens. Put an egg in each of the wells, cover, and cook until the eggs are done the way you like them.