Bring stock to the boil

Clean and chop leafy greens.

Peel two cloves of garlic.

Fry garlic whole in coconut oil until brown then remove garlic and add the greens. Cook for 2 minutes.

Add the greens to the stock and cook for a further 3 minutes.

Beat the eggs and add the cheese. Temper the eggs by adding hot stock to the bowl. Then stir the stock rapidly while pouring in the eggs to create 'rags'.

Add the beans and salt and pepper to taste.