Mushroom-and-Kale Ragout


Mushroom-and-Kale Ragout

Servings: 4

Preparation time: 50 min



7 teaspoons extra-virgin olive oil

1 pound baby bella, shitake and/or oyster mushrooms, sliced

1 medium onion, diced

3 garlic cloves, minced

2 teaspoons tomato paste

2 teaspoons chopped fresh thyme

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1/3 cup Marsala wine

4 kale leaves, stemmed and chopped

4 eggs

4 slices multigrain bread

1 garlic clove



1.In a 12-inch skillet, heat 6 teaspoons oil over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until liquid has evaporated, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste, thyme, salt, pepper and wine and cook until liquid is absorbed, about 3 minutes. Add kale and cook, tossing to combine, until wilted, about 2 minutes.

2.Using a spoon, create four large indentations in the mushroom-and-kale mixture and drop an egg into each. Cover skillet with aluminum foil and cook until eggs have just set, about 3 minutes.

3.Meanwhile, turn on the broiler. Arrange bread on a baking sheet and drizzle each slice with teaspoon oil. Broil 2 minutes, or until just browned; rub with garlic and serve with ragout.

Nutrition Information: 321 cal., 15 g total fat (3 g sat. fat), 633 mg sodium, 29 g carb. (5 g fiber), 16 g pro.



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