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Skillet Collards with Mushrooms and Eggs

Skillet Collards with Mushrooms and Eggs sprinkled with aleppo chili pepper by SeasonWithSpice.com

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.

Skillet Collards with Mushrooms and Eggs recipe by SeasonWithSpice.com

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.

Skillet Collards with Mushrooms and Eggs by SeasonWithSpice.com

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.

Aleppo chili pepper flakes available at SeasonWithSpice.com

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 and Eggs by SeasonWithSpice.com

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.

6 comments:

SeasonWithSpice said...

Simple dish and it is perfect for cold days that we are having and I'm sure it even colder on your side of the country. Thank you and stay warm my friends. :)

SeasonWithSpice said...

So glad to see that your Small Business Saturday was so successful! Hope you had an even better day today. Oh how I love this dish! Even though I'm not a big fan of collards when cooked the southern way (to death), I love this more sauteed dish with those thick meaty mushrooms and eggs. I bet the aleppo pepper flakes do add a very tasty flavor to this dish. Great dish!! Hope you having a wonderful weekend!

SeasonWithSpice said...

Love one skillet meal like this! Your eggs are perfectly cooked too! p.s. I'll write you soon!

SeasonWithSpice said...

This is exactly the type of breakfast I'll be making this morning! I've never heard of aleppo peppers and am definitely down to try out the flakes. This is my first time to your site and I'm thrilled to try out some of your spices!

SeasonWithSpice said...

Yum! I made something very similar the other night, with spinach greens past their prime, mushrooms, garlic, peppers, and onions. I really needed to go to the grocery store as our cupboards were pretty empty. It was the middle of the night (but like my noon since I work nights) and I was starving, searching for something to eat and the only protein left int he house was 6 eggs. I am quite certain I made this wonderful meal because I read this post :)

SeasonWithSpice said...

Thanks Tanya! Happy that this recipe came to your mind quickly when you needed it. Thank goodness that the weather is finally warming up this weekend. Good time to hit the grocery store and stock up!!:)

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