1 cup dry white wine 1 teaspoon chopped fresh thyme, plus more for serving 1 bunch small kale, ribs and stems removed, leaves coarsely chopped (about 8 cups)
4 large eggs ¼ cup chopped fresh flat-leaf parsley Calabrian Chile Oil (click for recipe)
Preheat oven to 425°. Heat 2 Tbsp. oil in a 12" paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5–7 minutes longer; season with salt and pepper and transfer to a plate.
Add 2 Tbsp. oil to pan and cook onion, bell pepper, and poblano chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds; season with salt and pepper.
Add rice and cook, stirring constantly, until rice is translucent, about 3 minutes. Add wine and cook, stirring, until completely evaporated, about 2 minutes. Return mushrooms to pan, stir in 1 tsp. thyme, and add mushroom stock just to cover rice; season with salt and pepper. Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 ...