August 25, 2014

Meatless Monday: Spaghetti with Collard Greens & Poached Eggs

Meatless Monday: Spaghetti with Collard Greens | Hard Parade
Happy Meatless Monday! It's the last week of summer and while it's been a fun, albeit QUICK, one - I am ready to say hello to fall. This dish is a good transition meal into the heartier, spiced, fall flavors that will be popping up here once the leaves start to change. The original recipe called for kale but our local grocery store was out so I subbed in collard greens, which still gave that bitterness you find in kale but also a ton of flavor since it soaked up all the juices in which it was cooked. Never tried collards? Not a fan of kale? Try Swiss chard or other stalky, leafy greens like that instead.

Spaghetti with Collard Greens & Poached Eggs
Recipe modified from Cooking Light
Serves: 4, PointsPlus: 14
  • 2-oz. panko breadcrumbs
  • 2 tbsp olive oil, divided
  • 1 large yellow onion, sliced
  • 16-oz. collard greens, coarsely chopped
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 tsp cayenne pepper
  • 4 garlic cloves, minced
  • Kosher salt and freshly cracked black pepper
  • 4 large eggs
  • 8-oz. whole wheat spaghetti
  • 2-oz. pecorino Romano cheese, divided
  • Preheat the oven to 400f. Spread breadcrumbs on a baking sheet and drizzle with 2 teaspoons olive oil. Bake at 400f for 5 minutes or until toasted, stirring occasionally (so they don't burn)
  • Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil, swirling to coat, and add sliced onion, sautéing until golden brown, about 8 minutes
  • Gradually add in the chopped collard greens, wilting them down after each addition. Collards don't wilt as easily as kale (in my opinion) so put the lid on the skillet to assist in the wilting process. Pour in 1/2 cup water and 1/4 cup apple cider vinegar to help the wilting. Stir in the cayenne pepper and garlic. Reduce the heat to medium and cook until the collards are completely added and tender. Season with salt and pepper and keep warm until the other parts of the dish are ready
  • While the collards are reducing down, cook the pasta according to the package directions. When finished, drain and place in a large bowl. Grate 1-oz. cheese and add it, along with 1 tablespoon olive oil, and salt and pepper to the pasta, tossing to coat
  • Divide the pasta among four bowls and add about 1 cup of the collards mixture on top
  • Poach the four eggs and add one to each bowl, topping with the rest of the pecorino cheese and 1/4 cup toasted breadcrumbs
  • Break open that egg and let the yolky goodness dribble all over the spaghetti and enjoy!
Meatless Monday: Spaghetti with Collard Greens | Hard Parade
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