Q: What is your go-to “one pot” meal on a budget?
A: Mr. Alpenglow is a big fan of the “one skillet” meal. This easy, workhorse dish can be adapted in various ways and will be especially rewarding for those of you who own a heavy cast-iron skillet (eg. made by Lodge or Staub).
MUSHROOM RAGOUT with BAKED EGGS & CRISPY KALE
About 3 cups of rough-chopped mushrooms
About 3 cups of torn kale leaves or chard
4 whole eggs
4 cloves of garlic, sliced
kosher salt, black pepper, chili flakes
bread (eg. half a baguette)
gruyere or pecorino (optional)
Set oven to 450. On the stovetop, heat olive oil on high flame in a large oven-safe skillet. Add the garlic and anchovies. After a minute, add the mushrooms. Season to taste with salt, pepper, and chili. When the mushrooms begin to soften after 5-7 minutes, push them to the center of the skillet. Add kale, surrounding the mushrooms. Drizzle the kale with olive oil. Crack the eggs directly onto the kale. Place the skillet in the oven for 12-15 minutes until the eggs set. In the last 5 minutes, place bread in the oven. Grate cheese. Serve hot.