When life gives you a pile of fresh, leafy spring greens (any version, really), that means it’s time to make this green shakshuka. It is vibrant and quick, and holds a ton of vegetables. Plus the color keeps well all week, which I find extremely satisfying. Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4 6 cups (8 oz) stinging nettles, mustard greens, or any kind of leafy green

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