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GARLICKY BEET GREEN + GREEN BEAN OPEN-FACED EGG SANDWICHES

From: withfoodandlove.com

1 bunch of beet green stems
1 pound {or so} green beans
5 cloves of garlic, chopped
1 tablespoon of olive oil
1/4 cup of filtered water
heavy pinch of sea salt
4 slices of bread
4 farm fresh eggs
fresh oregano
ground pepper to taste

Wash and dry your beet greens + green beans. Snip the ends of the beans. Trim the ends of the beet greens {using the leaves is optional, I chose not too, but you totally can and it would be delicious} and cut stalks in half, they should measure about the same length as the beans.

Heat a large saute pan over low-medium heat. Add in the garlic, green beans, beat greens filtered water and pinch of salt. Cover and cook for about 5 minutes. Release the lid and add in the olive oil, finish sauteing until the beans and greens are tender and vibrant.

While the beans + greens are cooking, toast your bread and cook your eggs, whichever style you like them.

To assemble, layer the beans and greens over the bread. Top with an egg + finish with coarse ground pepper and oregano.