Those were my exact words friends as I finished my plate of Greens and Eggs Migas from the cookbook Simple Fresh Southern by the Lee Bros. who are, you guessed it brothers, hailing from South Carolina and are food/wine/travel journalists. For someone who works in the food industry I had not come across the Lee Bros. yet but if this recipe and the gentle cookbook they created is any testament to their talent then shame on me.
I wanted to test this recipe for two reasons, one they called this dish “Austin-Style” and of course anything featuring my home city I’m drawn too and two it has eggs. Well and three, I love having breakfast for dinner. Gosh, I could eat the most important meal of the day three times a day!
Lee Bros. Cherry Tomato Soybean Salad
According to the book: “migas means ‘crumbs’ in Spanish, and the roots of the dish can be traced to the Old World, specifically to Portugal and Spain.” For this dish you actually make the Collard Greens with Poblano Chiles and Chorizo first and then incorporate it into the migas. I loved this so much. It is easy, quick – even with two recipes if you think about it – and the flavors are absolutely awesome. I’m going to stop talking now and let you see for yourself with the two recipes below from the cookbook. Thanks boo for the awesome cookbook, this rocked!
Greens and Eggs Migas
Time: 25 minutes, preparation, 10 minutes cooking
1/2 cup canola oil
Three 6-inch corn tortillas, cut pizza-style into 8 triangles
3/4 teaspoon kosher salt, plus more to taste
2 tablespoons unsalted butter
1 medium onion, chopped
8 large eggs, beaten (obviously I culled this recipe down for just moi)
4 ounces, extra-sharp cheddar cheese, finely grated (about 1 cup)
1 recipe Collard Greens with Poblano Chiles and Chorizo, warm (I saved the rest of this for breakfast tomorrow!)
Fresh or store-bought salsa, for serving
Heat the oil and one of the small tortilla triangles in a large skillet or saute pan over medium-high heat until the tortilla sizzles vigorously. Add the remaining tortilla pieces and stir them in the hot oil until they become crispy and browned, about 3 minutes. Using a slotted metal spoon, transfer them to a plate lined with a double thickness of paper towels. Sprinkle with 1/4 teaspoon of salt, and set aside.
Pour off the oil, and add butter to the skillet, and when it’s completely melted and frothing, add the onion and the remaining 1/2 teaspoon salt. Cook until the onion is soft, about 8 minutes. Add the eggs and the tortilla chips, and scramble until the eggs are curdy but still moist, about 2 minutes. Sprinkle the cheese over the top, cover, and cook just until the cheese melts, about 45 seconds.
Divide the collard greens with poblanos and chorizo among the 4 warm serving plates, and top each portion with eggs and spoonfuls of salsa.
Lee Bros. Brandied Plums
Collard Greens with Poblano Chiles and Chorizo
Time: 5 minutes preparation, 15 minutes cooking
2 teaspoons peanut or canola oil (I used canola)
8 ounces of fresh chorizo, casings removed, cut into roughly 1-inch pieces; or 4 ounces cured chorizo, kielbasa, or other smoked sausage, finely diced
3 poblano chiles, seeded and sliced into thin 2-to 3-inch strips (about 3 cups)
2 teaspoons finely chopped garlic
1 1/2 pounds collard greens (about 1 bunch), ribs removed, leaves thinly sliced (1 packed quart)
1 teaspoon kosher salt, plus more to taste
2 tablespoons red wine vinegar
Pour the oil into a 12-inch skillet or saute pan set over high heat, and when it shimmers, add the chorizo. Cook, chopping up the (fresh) sausage with the back of a spoon, until the sausage has rendered most of its fat, about 2 minutes. Add the poblanos, and continue to cook until they have softened slightly and the chorizo is cooked through, about 4 minutes.
Add the garlic, half the collards, the salt, and 2 tablespoons water to the skillet. Cook, turning the collards with tongs and adding more greens as those in thee pan wilt, until all the collards are in the skillet. Continue to cook until the collards have softened and become dark green, about 6 minutes. Add the vinegar and continue to cook the collards, turning them occasionally, until the vinegar has completely evaporated and the pan is dry, about 3 minutes more. Season to taste with salt, if necessary, and divide the collards, poblanos, and chorizo among 4 warm serving plates. Serve immediately.