In a large covered pan, steam kale/chard for appx 8 minute until tender.
While that’s cooking, drain artichokes. Then once it’s ready, add artichokes, salsa verde, garlic powder, salt and pepper. Bring up to a heavy simmer.
Roughly chop cilantro, then stir it in, reserving a bit for garnish. Create little wells for eggs. Crack eggs into pan, add another dash of salt and pepper on top of each egg, and cover until whites have almost set but yolks are still runny, 6 to 8 minutes.
While eggs are cooking, slice or chop avocado and crumble feta. Add to pan and cover for 1 more minute. Serve hot, topped with cilantro.
