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Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Photo: Yunhee Kim; Styling: Robyn Valarik
Total time 40 mins
Yield Serves 4
At Staple & Fancy Mercantile in Seattle, chef Ethan Stowell makes this comforting dish with fregola sarda (a toasted Sardinian pasta) and duck eggs, but widely available pearl (aka Israeli) couscous and chicken eggs work well too.

Ingredients

  • 1 cup pearl couscous or fregola sarda*
  • About 5 tbsp. extra-virgin olive oil, divided
  • About 3/4 tsp. kosher salt, divided
  • 2 garlic cloves, thinly sliced
  • 2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves)
  • 1/2 cup reduced-sodium chicken broth
  • About 1/2 tsp. pepper
  • 1/4 cup distilled white vinegar
  • 4 large chicken or duck* eggs
  • About 1/2 cup finely grated parmesan cheese

Nutrition Information

  • calories 451
  • caloriesfromfat 53 %
  • protein 19 g
  • fat 27 g
  • satfat 6.2 g
  • carbohydrate 34 g
  • fiber 5.8 g
  • sodium 652 mg
  • cholesterol 225 mg

How to Make It

  1. Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes (if using fregola, omit oil and toasting). Add 1/4 tsp. salt and 2 cups water (and fregola, if using); bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain.

  2. Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.

  3. Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels. Sprinkle with about 1/4 tsp. salt and pepper to taste.

  4. Divide escarole mixture among 4 soup plates and set an egg on each. Drizzle with more oil and sprinkle with parmesan.

  5. *Buy fregola sarda from markethallfoods.com or at gourmet grocery stores. Look for duck eggs at Asian and farmers' markets.

  6. Note: Nutritional analysis is per serving.

Staple & Fancy Mercantile, Seattle, Washington