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Collard Green Breakfast Skillet
Don't let holiday dinner leftovers go to waste! The rich flavors of slow-cooked greens live on the morning after in a shishka-inspired breakfast skillet.
While you can easily enjoy this as a delicious vegetarian dish on its own, you can also add a fried or poached egg on top for added protein and flavor!
Kristin Guy
Ingredients
Makes 4 servings
- 3-5 garlic cloves, diced
- 1 shallot, diced
- 1 cup leftover sauteed collards (spinach, kale and chard also good substitute)
- 28 oz. tin of crushed tomatoes
- 15 oz. can of chickpeas, drained
- 2-3 Tbs. smoked paprika
- 1 Tbs. curry or Marrakesh spice (optional)
- feta and fresh parsley, for garnish
Make Breakfast Skillet
Preheat oven to 350 degrees. In a shallow pan, sauté diced garlic and shallot in a drizzle of olive oil until soft, approximately three minutes. Add chickpeas, smoked paprika and Marrakesh spice. Stir well. Add tin of tomatoes and greens, stir well, and allow to reduce down for five-to-ten minutes.
Bake Dish
Spray small ramekins or cocottes with olive oil or butter and fill with tomato green mixture. Place vessels on top of a baking sheet and place into the oven for 15 minutes. Add feta crumbles and bake for an additional five minutes.
Add Garnish
Serve with fresh chopped parsley and additional feta.
