Tuscan kale, sometimes labeled cavalo nero or lacinato or black kale, has dark leaves that are richly flavored. If you can't find Tuscan kale, you can use regular curly kale. Or try Swiss chard instead and cut the cooking time for the greens in half.
1 (2-ounce) piece whole-wheat baguette, cubed
2 tablespoons extra-virgin olive oil, divided
3 cups sliced onion (about 1 medium)
14 cups stemmed, coarsely chopped Tuscan kale (about 18 ounces)
1/2 cup water
1/4 teaspoon crushed red pepper
4 garlic cloves, chopped
2 1/4 teaspoons kosher salt
4 large eggs
8 ounces whole-wheat spaghetti
2 ounces pecorino Romano cheese, divided
1/2 teaspoon coarsely ground black pepper
How to Make It
Preheat oven to 400°.
Place bread in a food processor; pulse until 1 cup fine breadcrumbs form. Combine breadcrumbs and 2 teaspoons oil on a baking sheet. Bake at 400° for 8 minutes or until toasted, stirring occasionally.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; sauté 8 minutes or until golden, stirring frequently. Gradually add kale, stirring to wilt after each addition. Stir in 1/2 cup water, red pepper, and garlic. Reduce heat to medium; cook, uncovered, 12 minutes or until kale is tender, stirring occasionally. Stir in 1/4 teaspoon salt. Keep warm.
Bring a large pot of water and 2 teaspoons salt to a simmer. Working with one at a time, crack each egg into a small bowl or ramekin. Gently slide eggs into water; cook 3 minutes or until whites are just set. Carefully remove eggs from water with a slotted spoon; set aside. Remove any remaining egg solids from water with a slotted spoon, and discard.
Bring water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and place in a large bowl. Grate 1 ounce cheese. Add cheese, remaining 1 tablespoon oil, and black pepper to pasta; toss to coat. Place about 3/4 cup kale in bottom of each of 4 shallow bowls. Top each serving with about 1 cup pasta mixture, 1 egg, and 1/4 cup breadcrumbs. Shave remaining 1 ounce cheese over servings.
This recipe was so simple and so delicious. I loved it and my 3 year old and 13 month old loved it. I thought the breadcrumbs on top was great. I always caramelize my onions a little when I cook them, and it made the kale sweet. Not weird sweet, but a perfect combo of savory and sweet. This is also going into my regular rotation of meals. Thank you cooking light!
My whole family loved this recipe. I have a 3, 6, and 9 year old, and they all ate every bite, even the kale. I even had to poach 2 additional eggs for my husband and 6 year old (who is normally very picky and usually asks "how many more bites do I have to eat", but not with this meal). So yummy, thanks CL for this easy & delicious recipe.
This dish is a great example of a healthy, budget friendly meal cooked from scratch. I used Swiss chard instead of kale, parmesan instead of the romano, and store bought plain bread crumbs (all on hand in my garden and pantry). The flavors were simply amazing, and the dish was extremely satisfying and rich. This meal can easily be prepared for $3/person or less, particularly during the summer when leafy green vegetables (think spinach) are available from the garden. Definitely a keeper!
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