1) Heat a small skillet over medium low heat with 2 of water until small bubble start to rise.

2) Add a pinch of salt and vinegar. Gently crack eggs into the water, slowly sliding them into the water. Cover and allow to simmer for 8 10 minutes until white is set and yolks are still runny. For this dish you want a runny yolk.

3) Heat a large nonstick skillet over medium heat with coconut oil.

4) Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender.

5) Add garlic and chopped baby beet greens. Cook for two minutes stirring often, then remove from heat and continue to stir until beet greens lightly wilt.

6) Add a splash of lemon juice.

7) Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.