With so much attention on holiday dishes – from planning to gorging – there’s not much thought or room left for all those in-between meals. The holiday season in-between meals are your chance to eat light, but pack up on much needed nutrition.
With the cold, dark days of winter, it’s easy to succumb to the comfort of carbs, but this dish of Skillet Collards with Mushrooms and Eggs is a surprisingly warming, cozy meal when you come home late from work.
For the past week, when so many of you reached out to us over Small Business Saturday weekend, we were happily busy in the workshop, like Santa’s elves, packing orders and shipping spicy packages all over the country.
When we returned home late every night during this inspiring week, I was craving healthy greens, meaty mushrooms, and the quick, delicious protein from fried eggs. I was thinking of the skillet recipe I saw the other day from one of Martha Stewart’s cookbooks – Fried Eggs with Greens and Mushrooms.
Instead of kale, I used collard greens, and to add a punch of flavor, I sprinkled in some of our Sweet Ginger Sea Salt.
I also replaced the red chili flakes, which tend to add more heat than flavor, with our tantalizing Aleppo Chili Pepper Flakes. The Aleppo flakes have a milder heat, but a more complex taste with fruity, salty, vinegary notes. And they just look so nice sprinkled on fried eggs.
Enjoy this dish of Skillet Collards with Mushroom and Eggs, with avocado slices and/or a bowl of Sweet & Smoky Roasted Pumpkin Soup. And if you can’t resist, like me, a side of rustic bread rolls.
Skillet Collards with Mushrooms & Eggs
(adapted from Martha Stewart)
Serves 2 as a main dish
Ingredients:
Olive oil or coconut oil
Your choice of mushrooms – cut into thin slices (I used baby bella)
2 cloves garlic – minced
One large bunch of collard greens – hard stems removed, and cut into 1-inch ribbons
4 eggs
Season with Spice’s Sweet Singer Sea Salt
Season with Spice’s Aleppo Chili Pepper Flakes
Additional toppings (optional):
Feta cheese, goat cheese or shaved parmesan cheese
Method:
1. Heat a 10 or 12 inch cast iron skillet over medium-high fire. Swirl in some oil to coat the skillet well. Add in mushrooms, and cook for a minute or until the mushrooms are almost tender. Stir in garlic, and cook until fragrant. Then add in the collard greens, and cook until the green begins to wilt (stir greens while cooking).
2. Make four wells in between the greens. Crack an egg into each well. Lower the heat, cover, and let cook undisturbed for 4-5 minutes. When the eggs are cooked to your liking, remove from heat, season lightly with Sweet Ginger Sea Salt, and sprinkle generously with Aleppo Chili Pepper Flakes. Top with cheese and serve.
(adapted from Martha Stewart)
Serves 2 as a main dish
Ingredients:
Olive oil or coconut oil
Your choice of mushrooms – cut into thin slices (I used baby bella)
2 cloves garlic – minced
One large bunch of collard greens – hard stems removed, and cut into 1-inch ribbons
4 eggs
Season with Spice’s Sweet Singer Sea Salt
Season with Spice’s Aleppo Chili Pepper Flakes
Additional toppings (optional):
Feta cheese, goat cheese or shaved parmesan cheese
Method:
1. Heat a 10 or 12 inch cast iron skillet over medium-high fire. Swirl in some oil to coat the skillet well. Add in mushrooms, and cook for a minute or until the mushrooms are almost tender. Stir in garlic, and cook until fragrant. Then add in the collard greens, and cook until the green begins to wilt (stir greens while cooking).
2. Make four wells in between the greens. Crack an egg into each well. Lower the heat, cover, and let cook undisturbed for 4-5 minutes. When the eggs are cooked to your liking, remove from heat, season lightly with Sweet Ginger Sea Salt, and sprinkle generously with Aleppo Chili Pepper Flakes. Top with cheese and serve.
