Last night Jessi and I celebrated our one-year anniversary. We did not do anything too crazy, just a nice supper at a local restaurant (Customshop = delicious), smalls gifts and some year old cake (that was actually still very tasty). This has been a wonderful year for both of us and we can only hope for a lifetime of years equal, if not greater than the first.
So today we've got a one-skillet dinner for ya. One-skillet meals are always the best because it means less clean-up. This is a different, and pretty tasty one. The kale can be overpowering if you eat it on its own (aka. kinda like dirt), so the eggs are a crucial addition. Modified from Cooking Light, serves 4.
- 2 tablespoons extra-virgin olive oil
- 2 cups sliced leek (about 2 large)
- 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
- 2 garlic cloves, minced
- 1 1/4 teaspoons Spanish smoked paprika, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
- 4 large eggs
- 1/4 cup (1 ounce) shredded Gruyère cheese
- Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently.
- Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
- Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Add chard; cook 4 minutes, stirring constantly.
- Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs.
- Cover and cook 3 minutes; sprinkle cheese over potato mixture.
- Cover and cook 2 minutes or until egg yolks are lightly set.