I don't know that this is the best thrown-together meal I've ever had in my entire life, but it's definitely up there. This hot mess is comprised of earthy spinach [brown rice] risotto, tangy vermouth-glazed tomatoes and onions, crispy kale leaves, and a perfectly fried egg. Any of these are tasty by themselves, but the combination is killer.
You have no idea what this tastes like. I had no idea what it would taste like until it was in my mouth... it's really, reeeeally good. It does get a couple bowls, 3 pans and a baking sheet dirty, but it's totally worth it. [Methodology is in the header notes after the jump.]
Recipes: Spinach Risotto and JG's Tangy Tomatoes
Start with the risotto. Do the tomatoes while the rice is cooking and the kale once the tomatoes are finished. Scatter kale on a plate, mound risotto and then tomatoes, and then, once everything else is ready, fry up the eggs and place on top. JG always fries the eggs; I have no idea how he makes them so perfectly.
1 recipe Brown Rice Risotto
1 lb block of frozen chopped spinach
1/2cup frozen lima beans (or edamame, different but good)
Thaw spinach in microwave or on stove. Save as much liquid as possible, pressing the greens into a strainer over a bowl. Include the spinach juice in the cooking liquid.
Add 1/2cup frozen lima beans to the onions at the beginning. Stir in thawed spinach at the end with the cheese, make sure rice is back to near boil before removing from heat.
JG's Tangy Tomatoes
1 medium onion, sliced pole to pole in 1/8th" strips
1 pint cherry or grape tomatoes sliced in half, pole to pole
1/2 cup vermouth (divided use)
1/t tsp ground coriander
salt and pepper
Sautee onions with ~1/4 tsp salt over medium high heat until just translucent. Add tomatoes, coriander and 1/4 cup vermouth and reduce heat to a simmer, stirring occasionally and adding a splash or two at a time to keep the pan from going dry, reserving a tablespoon for the end. Cook until tomatoes are soft and pan liquids are viscous. Adjust salt, add pepper and final splash, stir, and turn off heat.
3 leaves of kale, ribs removed and torn into ~1 1/5" pieces
salt and pepper
Heat oven to 500F. [I use my toaster oven for this] Line a small baking sheet with aluminum foil and spray with oil. Spread kale pieces in a single layer on pan. Spray with oil, the sprinkle with salt and pepper. Bake ~3 minutes or until sizzle-y and edges are beginning to brown.