Garlic Kale Eggdrop Soup with Lemon

We try to consume lots of greens.  Kale is the one we use the most (along with salad greens).  This recipe was refreshing and delicious and could be made with other greens should you desire.  

1 T. oil
1 onion, chopped
1 bulb of garlic (yes, a whole bulb)
1 quart broth
Sprig of fresh oregano or 1/2 t. ground
Salt and pepper
1/4 c. fresh basil or 1 T. dried
1/4 c. lemon juice
5-6 cups kale
2 eggs, beaten

Sauté onion and garlic cloves in oil until the onion is soft and translucent.

Add broth, oregano, and salt/pepper.  Simmer for as long as you want (I left mine on for ~40 minutes just for that warm, garlic soup smell.

Blend broth mixture adding the basil, lemon juice, and as much kale as you desire. Taste test for flavor - more lemon/salt/pepper to taste.
  
Return to pot, bring to a simmer.  Slowly drizzle in eggs as you stir the soup.  Let cook a couple minutes and serve.  We added more kale, cherry tomatoes, and Parmesan to ours.