Description
Everything tastes better with an egg on it, right?
Ingredients
- 1 Tablespoon Unsalted Butter
- 2 whole Green Onions, White And Light Green Portions, Chopped
- 1 clove Garlic, Minced
- ½ cups Cremini Mushrooms, Sliced
- 1 bunch Kale, Tough Stems Removed, Leaves Roughly Chopped
- ½ cups Chicken Or Vegetable Broth
- Pinch Of Salt, Plus More, To Taste
- ¼ teaspoons Freshly Ground Black Pepper, Plus More To Taste
- 1 Egg
- Red Pepper Flakes, to taste
- Grated Pecorino Romano Cheese, For Garnish (optional)
Preparation
In a medium frying pan or cast iron skillet over medium-high heat, melt butter. Add green onions and garlic. Cook and stir about 1 minute. Add 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 broth, salt and black pepper. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
Using a spoon, create a circle-shaped pocket in the kale for the egg. Crack egg into the pocket. Reduce heat to medium-low and season egg with salt and black pepper. Cover pan and let egg cook until almost opaque, 4 to 5 minutes.
Turn off heat and let rest, covered, until done to taste. Sprinkle greens with red pepper flakes and serve immediately. Dust with cheese if desired. Serve with crusty toasted bread.