I gave stewed collard greens a new look by scrambling them with an egg. This lunch reminds me of a Japanese tricolor soboro bento, but with different flavors. Packed in my Lock & Lock bento set.
- teriyaki pineapple chicken meatballs (Aidells) with homemade teriyaki sauce
- collard greens, ham hocks and egg scramble
- sauteed orange bell pepper and onions with Thai basil and chile