A bright, herbaceous green shakshuka, a comforting braised chicken, and new winter playlist.

Plus, a bit of This & That.

Green Shakshuka

While at our friends', Vika and Elad's, house for brunch one Sunday morning, Vika was putting the final touches on her dishes before placing everything on their big farm table so we could all sit down and dig in. As she lifted the lid to a pot on the stove, I peered inside at a beautiful combination of all things green. What are you making, I asked. A green shakshuka, she replied. She then proceeded to make wells in the green mixture with the back of a spoon, crack her eggs, and pour them into the little holes one by one. In addition to the eggs, she placed a small, round cheese she had picked up from the local farmers market in the center of the greens. The cheese was Tomini Stagionati, a fresh, soft cheese from the Piedmont region that looks very similar to Brie cheese. Then, she covered the pan with the lid once again. The pan was transferred to the table a few minutes later; the lid was removed, revealing the perfectly poached eggs and a center of gooey, melted cheese. The combination was heavenly.

I've only ever made the more traditional shakshuka with tomatoes, onions, peppers, and spices like cumin, so I was excited to create a new version inspired by Vika's dish that is heavy on green veggies as there are so many cabbages, chicories, lettuces, and herbs at the Italian farmers' markets right now.

GREEN SHAKSHUKA

Serves 4-6

• 3 tablespoons extra virgin olive oil + more for finishing

• 1 medium leek, ends trimmed leaving the white and green parts, halved lengthwise and thinly sliced, soaked in water for a few minutes, then rinsed and dried

• 1 Tropea onion (a sweet Calabrian onion), 1 small red onion, or 2 shallots

• 2 garlic cloves, peeled and thinly sliced

• 3 cups Lacinato kale, stems removed and leaves roughly chopped

• 1 cup baby spinach

• 1 cup frozen peas

• 1 handful Italian parsley, roughly chopped + more for finishing

• 1 handful dill, roughly chopped + more for finishing

• 1/4 cup water

• 1/2 lemon, juice and zest

• 1 small round of a soft cheese like Tomini, Brie, Robiola, or Mozzarella

• 4-6 eggs, depending on how many people you are serving

• Sea salt

• Black pepper

• Optional: Serve with good bread, toasted and drizzled with olive oil and sprinkled with sea salt

In a medium-sized pan, heat the olive oil over medium heat. Add the leeks and onion, season with sea salt and black pepper, and stir to coat. Continue cooking, stirring occasionally, until soft and tender, about 7 minutes. Next, add the garlic, stir, and cook for a minute. Add the kale and spinach. Season with sea salt and gently stir to combine. Cook until the greens wilt and soften, around 3-5 minutes. Then, add the frozen peas, herbs, and 1/4 cup water. Stir and cook until the peas are tender. Squeeze in the juice from half a lemon.

Reduce the heat to medium-low. Place the cheese round in the middle, nestled nicely into the greens. With the backside of a spoon or small ladle, make wells in the green mixture, deep enough so you can see the bottom of the pan. Crack an egg into each well and season the top with sea salt and black pepper. Cover and cook until the egg whites are set but the yolks are still runny.

Once the eggs are ready, remove the pan from the heat. Grate lemon zest across the top of the dish and finish with a drizzle of olive oil, a sprinkling of herbs, and some freshly cracked black pepper. Serve with good bread, toasted and drizzled with olive oil and sprinkled with sea salt.

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Braised Chicken with White Wine and Vegetables

It's been a bit cold and gloomy in Turin right now, and on top of the wintery weather, everyone in our house keeps getting sick. Right when we think we are finally on the other side, a snotty-nosed kid comes home from school, and we know it's starting all over again. It's been brutal. So, I'm bringing joy and happiness to our home by making comforting and nourishing food to help us through this challenging season. On a trip to our new favorite butcher shop, Macelleria Gola dal 1907, I spotted the brightest corn fed yellow chicken thighs and drumsticks I had ever seen. I knew I had to do something with them, and what could be better than braised chicken falling off the bone to warm our bellies and make us feel rejuvenated once again?

BRAISED CHICKEN WITH WHITE WINE AND VEGETABLES

Serves 4-6

• 1/3 cup pancetta, finely diced

• 1/4 cup extra virgin olive oil + more for finishing

• 3-4 chicken thighs, bone-in and skin-on

• 3-4 chicken drumsticks

• 2 medium carrots, peeled and cut on a diagonal into 1/2" thick pieces

• 2 Tropea onions or 1 medium red onion, peeled and cut into chunks