Monday, January 12, 2015

Spicy Mushroom Kale with Egg


Everything tastes better with an egg on it right? This dish was another first for me! I have to say it was not a disappointment. I do love greens with my eggs but I never had egg with my greens. (That was a little Dr. Suessy right there) I usually throw some spinach or kale into an omelet or fritatta. I opted for this version trying to add extra greens into my life. It totally worked and I will be eating this again and again.




This simple, rustic dish is both healthy and hearty. Winter kale with garlic, green onions, and mushrooms. Protein packed egg is lightly cooked into the bed of kale and topped with a punch of heat from the red pepper flakes.



Dust with some cheese and go grab your bread and dunk away! Super healthy and super delicious. Good for breakfast, lunch, or even dinner if you are an egg person like me, you will be wanting it again and again.

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Ingredients
1 tablespoons unsalted butter

2 green onions, white and light green portions, chopped

1 garlic clove, minced

1/2 cup cremini mushrooms, sliced

1 bunch kale, tough stems removed, leaves roughly chopped

1/2 cup chicken or vegetable broth

pinch of salt, plus more, to taste

1/4 teaspoon freshly ground black pepper, plus more, to taste

1 egg

Red pepper flakes, to taste

Grated Pecorino Romano cheese for dusting (optional)

Directions:
In a medium frying pan or cast iron skillet over medium-high heat, melt the butter. Add the green onions and garlic and cook, and stir about 1 minute, add the mushrooms and cook until tender. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the salt and the black pepper. Simmer, stirring occasionally, until the kale softens, about 6 minutes.

Using a spoon, create a circle shaped pocket for the egg in the kale. Crack the egg into each circle. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the egg is cooked until almost opaque, 4 to 5 minutes. Turn off the heat and let the dish rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately. Dust with cheese if desired. Serve with crusty toasted bread.
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13 comments :

  1. OK that looks like an amazing breakfast! Too bad my husband won't eat an egg over easy!

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  2. You had me at spicy and mushroom! haha I've never had kale, but this looks delicious and very inviting to try it.

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  3. Thank you for linking up at #InspireMeMonday ! I pinned your post to the Inspire Me Monday group board at http://www.pinterest.com/morselsoflife/inspire-me-monday/

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  4. Looks like a wonderful breakfast, especially with the egg on top! I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

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  5. sings: these are a few of my favourite things. What a perfect way to start the day. Visiting from #theweekendsocial

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  6. What a yummy and healthy meal, yum! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

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  7. Rina, that looks and sounds mouthwatering!

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