- 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
- calories 519
- fat 16.4 g
- satfat 4 g
- monofat 7.8 g
- polyfat 2.5 g
- protein 25.6 g
- carbohydrate 75.9 g
- fiber 13.4 g
- cholesterol 216 mg
- iron 7.4 mg
- sodium 569 mg
- calcium 438 mg
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.