Starter, Side, or Supper? (and Inadvertent One Flame Cookery)

I had some kale from our allotment to use yesterday, so fell back on something mentioned on a previous post - remove the stems, wash (very carefully in salted water, it often harbours scale insects and the occasional tiny slug, though supermarket stuff almost certainly just needs a quick rinse) and steam the leaves, then cut them fine and add a boiled egg or two, a tin of anchovies and their oil, some crushed garlic, and a good grating of parmesan. All this chopped together and mixed up is put still warm on hot buttered toast. The flavours are not exactly subtle, but on a damp November evening robust is good.

When I was planning our evening meal I had this in mind, and tried to think of how to turn it from what is a good starter or maybe a side dish, into a main course. Potatoes, rice or pasta would be inappropriate. Another veg in it would be too much, even finely diced onion. A vegetable with it seems weird. The only thing that tempted me was adding a fried mushroom or two (with hindsight perhaps steaming one or two briefly would be better), but even that didn't get my vote. The only way I can think of (any ideas gratefully received) to make this a main course would be to do lots of it, but good though it is...

So some things are perhaps not meant to be a full supper, or dinner, or tea,  depending on how you style your main meal. Pity, as it is cheap, tasty, nutritious, and just takes ten minutes to knock up. I ended up making a small amount of spaghetti with meat balls (three sausages to use up) and mushrooms and a simple tomato sauce to follow it. 

Though it was not what I had in mind when actually making it, if you boil the egg first this is another one flame cooking thing (provided you have a toaster, though good crunchy bread would be equally good), and a very healthy one too. And there is a minimum of washing up, always a plus.