Of course other greens will work here, too. The cooking times may vary, shorter for spinach, longer for collards. If you don’t want to use eggs, throw in some shrimp (raw or cooked); cooked chicken, ham, beef, etc.;  tofu…

6 c chicken or vegetable broth
1/2 c dry white wine
3 T olive oil, divided
1 c thinly sliced onion
2 garlic cloves, minced
1 large bunch mustard greens, washed and chopped
2 eggs, beaten
salt and pepper, to taste

1. In a large soup pot, bring the broth and wine to a simmer.

2. Heat a large skillet and add 2 T of the olive oil. Saute the onion and garlic until tender; don’t let the onion or garlic brown. Transfer to pot of simmering broth.

3. Add the remaining 1 T of olive oil to skillet. Saute the mustard greens for a few minutes until they wilt. Add to the pot. Bring the soup to a simmer. Cover and cook for about 5 to 10 minutes, until the greens and onion are tender, or to your liking.

4. Pour the beaten egg slowly over the top of the soup while gently stirring it in. Or, put a sieve that has a somewhat coarse weave over the soup and put the beaten egg into it; allow the egg to drip through. Heat gently until egg is cooked through. Add salt and pepper to taste.