This is a tasty, one pan dish. I know I should try to do meatless meals every now and then, but I can't help thinking this needs bacon in it. (Shredded or ground chicken or pork would also be good) This can be either a main course or a good side dish.
One-Pan Mushrooms, Chickpeas, and Kale
To save time, slice the mushrooms and prep the kale while the onions caramelize. You'll already be in the kitchen to keep an eye on and stir the onions. For a slight variation, omit the chickpeas and top the combination of mushrooms, kale, and onions with a poached egg or two.
1 1/2 tablespoons neutral oil, divided
1 small yellow onion, diced
1 pound wild mushrooms, sliced
1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 bunch dinosaur kale, ribs removed and torn into bite-size pieces
Balsamic vinegar, to taste
1/4 cup roughly chopped parsley
Add 1 1/2 teaspoons oil to a large skillet; heat until shimmering over medium-high heat. Add the onion and a few generous pinches of salt. Cook, stirring occasionally, until the onions are golden brown and slumped — nearly but not quite caramelized — about 30-40 minutes. Add 1 1/2 teaspoons oil, the mushrooms, and a few generous pinches of salt, and cook until the mushrooms are golden brown, 5-10 minutes. Add 1 1/2 teaspoons oil, the chickpeas, kale, and a few generous pinches of salt, and cook until the kale is wilted, 2-3 minutes. Add a splash of balsamic vinegar to deglaze the pan and balance out the other flavors with its acidity. Season to taste with additional salt and balsamic vinegar. Garnish with parmesan shavings and parsley.