I first heard about this combination on a cooking show. I thought it soundedinteresting. Turns out, sautéed kale on pasta with egg is very popular. And I can see why. It is healthy, incredibly delicious and simple – the perfect kind of meal for a busy work week. It is also a great way to get your leafy greens. 🙂
This recipe is perfect for my quick and healthy series because it literally look 10 minutes! Plus, if you aren’t a fan of kale, you could easily substitute spinach, or mustard greens. You can also add some red pepper flakes if you like a kick. The gently poached egg makes a sauce for the pasta all its own. Break open the yolk and watch all the runny deliciousness coat your noodles.
I made this recipe for my husband and I and it fed both of us with leftovers. It would likely serve 3 people easily.
2 cups of rinsed, dried and chopped kale, loosely packed
2 cups of rinsed and dried arugula, loosely packed
1 1/2 Tablespoon canola or vegetable oil
2 teaspoons of chopped garlic
salt and pepper to taste
6-8 oz of whole wheat pasta
1 egg per dish
Old Taylor Street cheese sprinkle (I got mine at The Spice House, but you can just as easily use some grated parmesan)
Prepare pasta as directed on box. Heat oil in a large pan over medium heat. Add garlic and saute until fragrant (approximately 1 minute). Add kale and season with salt and pepper. Cook until it begins to wilt, tossing a few times during cooking. Add arugula and cook until it begins to wilt. Toss again.
Add drained and cooked pasta to pan with greens and turn off heat. Prepare poached egg by placing it in boiling water for 3 minutes. Smitten Kitchen has great tips on how to make the perfect poached egg.
Assemble meal by placing greens and pasta mixture in bowl. Sprinkle some cheese mixture on the pasta. Place perfectly poached egg on top and break open. Eat and experience the magic.