Kale, Whole-Wheat Spaghetti, and Poached Eggs

Welcome to the world of kale! This superfood is hot right now, but still relatively new to my world. I have eaten it a few times but have had little experience cooking it. Yet spring is the season for it and its delicious flavor makes it easy to prepare – either raw or cooked. It also packs in a burst of nutrition with absurd amounts of vitamins C and A, an abundance of potassium and some other vitamins, and decent amounts of fiber, protein, and iron. What’s not to like?

I have to give credit for this delicious, vegetarian dinner to my husband, however. While I picked it out and helped instruct him on the fine art of poaching eggs, he made this meal. It turned out wonderfully and I got to relax on the couch and enjoy a fine meal that appeared in front of me. As much as I enjoy cooking this was an excellent way to mix it up!

Difficulty: medium-hard
Time: 1 hr



Kale, Whole-Wheat Spaghetti, and Poached Eggs
Ingredients:
4 tsp olive oil
1.5 c sweet onion, chopped
8 c kale, chopped
4 garlic cloves, minced
¼ tsp red pepper
1 package whole wheat spaghetti (probably 13.25 oz)
¾ tsp black pepper
2 tbsp pecorino romano, grated
1 tbsp white wine vinegar
4 eggs

Heat a large pan over medium-high heat. Add 1 tsp olive oil, swirling to coat. Add the onion and sauté for about 10 minutes, stirring to keep from burning. Add the kale (though you may not be able to add it all at once) and continue to stir. It will wilt down to become more manageable.

Pour in ½ c water and add the garlic and red pepper. Stir well to combine and let the mixture simmer for 10-12 minutes. The kale should be tender by this point.

As your kale is simmering bring a pot of water to a boil. Add the spaghetti and cook according to the directions, omitting all fat and salt. When spaghetti is done drain it and put it in a large bowl. Drizzle on the remaining 1 tbsp of olive oil. Add the black pepper and 1 tbsp pecorino romano and toss well to combine. Add the kale to the pasta and toss again to mix.

Fill a large pan about 2/3 high with water. Add in 1 tbsp white wine vinegar and bring to a gentle simmer. Crack an egg into a small dish and carefully and quickly slide the egg into the water. The goal is to move neatly and speedily to keep the white of the egg tightly around the egg. Repeat with the other 3 eggs. Gently loosen the eggs from the bottom of the pan if needed, being very careful not to puncture the yolk. Let the eggs simmer for 3 minutes and then remove them carefully, one by one in the order in which you put them into the pan, with a slotted spoon.

Divvy up the pasta-kale mixture evenly and place the poached eggs on top. Sprinkle the rest of the cheese on top. Enjoy!

Servings: 4
Serving size: 1 egg and about 1.5 c pasta mixture
Nutrition: calories 336; carbs 47g; fat 12g; protein 17g; sodium 203mg; iron 23mg