It may say spring on the calendar, but we're not out of the windy woods just yet. As soon as the sun tucks in for its evening nap, suppertime is downright chilly! Translation: Those one-pot, stick-to-your-ribs dishes reserved for the dead of winter are still appropriate fare. As much as I’m hankering for an al fresco feast,  my body still needs the comfort of heartier supper vittles.

Ground beef is the star of the one-skillet wonder I'm about to share, scrambled up with spinach and a bunch of eggs. A total of 30 minutes is all you'll need to whip up Joe’s Special, a down-home dish with San Francisco roots. (Until a fire last October that closed the doors of Original Joe's, Joe's Special had been a menu staple there since 1937.)

If you’re a '70s kid like me, you probably had your fair share of Sloppy Joes, when the "Manwich" sauce in a can was all the rage. ("A sandwich is a sandwich, but a Manwich is a meal.") Think of this Joe as Sloppy's neater cousin who, in spite of all the eggs, wants you to have your daily dose of greens.  While the March winds nip at your heels, give my friend Joe a chance.

Got a tried-and-true one-pot wonder for the seasonal transition? Share your faves in the comments area below.

Joe's Special
Adapted from "Saveur Cooks: Authentic American"

Time: 30 Minutes

Ingredients
1 1/2 pounds fresh spinach, washed thoroughly, dried and stemmed (Approximately 1-2 bunches)
2 tablespoons vegetable oil
1 medium yellow (or equally sweet) onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 pound ground beef or turkey
½ teaspoon salt
¼ teaspoon paprika or cayenne (optional but nice)
3 eggs, lightly beaten
Approximately 1-3 ounces grated Parmigiano-Reggiano
Salt and black pepper to taste

Method

1. Flash-cook spinach in a pot of boiling salted water over medium heat for one minute (this method is called blanching). Drain in a colander and cool under cold running water. Squeeze out excess water, then coarsely chop spinach. Note: You may also steam spinach.

2. Heat oil in a skillet over medium-high heat. Add onions and cook, until soft, about five minutes, followed by garlic, for another minute. Add meat, breaking it up with the back of a wooden spoon, and cook until brown, at least three minutes. Season with salt and spice (if using).

3. Add spinach, stirring until well combined with the meat. Add eggs to the mixture, making sure they cover the surface of the skillet. Reduce heat to low, cover and cook, without stirring, for about two minutes, or until set.

4. Remove from heat, stir, and season with grated cheese, salt and pepper.

5. Makes 2-3 servings. Amounts may be doubled for a larger group, as long as you have a large skillet (at least 12 inches in diameter).

Photo credit: Kim O'Donnel