Spicy Mushroom Kale with Egg

In a medium frying pan or cast iron skillet over medium-high heat, melt butter. Add green onions and garlic. Cook and stir about 1 minute. Add mushrooms and cook until tender.

Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add broth, salt and black pepper. Simmer, stirring occasionally, until the kale softens, about 6 minutes.

Using a spoon, create a circle-shaped pocket in the kale for the egg. Crack egg into the pocket. Reduce heat to medium-low and season egg with salt and black pepper. Cover pan and let egg cook until almost opaque, 4 to 5 minutes.

Turn off heat and let rest, covered, until done to taste. Sprinkle greens with red pepper flakes and serve immediately. Dust with cheese if desired. Serve with crusty toasted bread.