If you’ve been a reader of my blog for awhile you might remember an installment I did awhile back called Cook the Blog. In the interest of finding quick yet delicious homemade meals I’m bringing this feature back. If we want to get particular I actually found this recipe in a magazine, but I think you get the point. 
The recipe I want to share with you is incredibly simple yet tastes extremely indulgent. The secret is chicken broth and a poached egg. Both lend a creaminess to the dish that will have you licking your lips long after the first bite. I kept asking Ryan, “are you sure there’s not butter in this?”. I love the addition of the kale in the pasta as well. If you want to make it more nutrient dense feel free to sub in whole wheat pasta.
A tip on the poached eggs is to use fresh eggs and put a tsp of white vinegar for every egg you want to poach. Older eggs will do just fine, but the fresher they are I find the more everything holds together. Here’s a great tutorial as well.
Spaghetti with Kale and Poached Egg
*found in Clean Eating Magazine October 2011. Serves 4
Ingredients:
8 oz Spaghetti
1 lb Kale
1 medium red onion chopped
1/2 tsp red pepper flakes
2 cups low sodium chicken broth
4 cloves garlic, minced
4 eggs
Instructions*:
Fill a large pot of water and bring to a boil.
Remove leaves from kale and chop coarsely. Add kale leaves to boiling water and cook for 2 minutes. Remove kales from pot and transfer to a strainer. Keep pot of water simmering on low.
In a large skillet, eat oil on medium high heat. Add kale stems, onion, red pepper. Cook, stirring frequently, until onions are golden brown (~8 minutes). Add kales leaves and broth, stir and cook for 5 more minutes. Stir in garlic and reduce heat to low.
In a large saucepan, bring two inches of water to a boil on high heat. Crack each egg separately into a small bowl or coup. Slowly pour each egg into water and reduce heat to low, cook for 4 minutes.
Meanwhile, bring pot of water back to boil and cook pasta. Drain and add spaghetti to kale mixture, toss to mix. Divide mixture among serving bowls and top with one poached egg. Season with salt and pepper (optional)
*I should note the original recipe called for 4 oz of Feta cheese that was crumbled over the pasta at the end. We used cotija cheese instead- a great substitute!
If you’re interested in other Cook the Blog recipes you can find them all here. Enjoy!
Hey Sara,
Good to see you Blogging again. Hope you all are doing well. OK here is my question of this recipe, what is the stock for? Cooking the pasta, eggs or adding to the onions/kale/garlic? or what? You could use it for more than one also. Talk to you soon.
Peter
Hi Peter- great to hear from you! You end up cooking the kale in with the broth with the onions and garlic. It gives the greens a deeper flavor. Let me know if end up trying the dish, we love it!