posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Wednesday, May 14, 2014

Pasta w/ Black Garlic, Kale, and a Poached Egg

Pasta with Black Garlic, Kale, and a Poached Egg
I know that I must sound like a broken record when it comes to my #WeekdaySupper posts. Simple, real food is the best food. Especially when you're in a hurry. Of course, I also talk about preparation, but today's meal can be made without advance preparation and still be on the table in far less than 30 minutes.

I always have pasta in my pantry and eggs in the fridge. With the addition of only a few simple veggies, herbs, spices, and some oil, I've always got a great meal.

I recently bought a pound and a half of black garlic. That's a lot, by the way. So, I've been using it like crazy. Sliced very thin, and tossed sauteed with a bit of oil, a few red chile flakes, and a huge handful of baby kale, it made the perfect flavor-packed, yet super simple meal when added to some pasta.

Pasta with Black Garlic, Kale, and a Poached Egg
But the pièce de résistance? An egg that has been poached lightly and then perched on top, so that when punctured, the golden yolk oozes out and coats the pasta with its richness. Parmesan. BOOM.

That's what I call a Weekday Supper.

Pasta with Black Garlic, Kale, and a Poached Egg
For a meal that can be put together so quickly, this pasta packs a huge hit of flavor.
Print Friendly and PDF
Pasta w/ Black Garlic, Kale, and a Poached Egg
by Heather Schmitt-Gonzalez
Prep Time: 5 minutes
Cook Time: 11-15 minutes
Keywords: boil saute entree vegetarian sugar-free soy-free nut-free eggs pasta kale garlic

Ingredients (serves 2)
  • 8 ounces Gemelli (or another short and twirly pasta)
  • 2 tablespoons olive oil
  • 6 cloves black garlic, peeled & thinly sliced
  • 4 ounces baby kale
  • pinch of crushed red chile flakes
  • sea salt
  • freshly ground black pepper
  • 2-4 eggs
  • Parmesan cheese
Bring a pot of salted water to a boil; cook pasta until al dente, according to package instructions.

Once the pasta has been boiling for half of the time it needs, heat the olive oil in a deep-sided nonstick skillet over medium heat. Add garlic and saute for a minute or so. Toss in kale and crushed red chile flakes and cook until just wilted, 1-2 minutes.

At this point the pasta should be about done. Using a strainer or large pasta scooper, lift the pasta out of the water and into the skillet. Toss everything together, then add salt and pepper to taste.

Lower the pasta cooking water until it's barely bubbling. Crack the eggs into small individual bowls. Gently lower into the water and allow to poach, 2-3 minutes.

Transfer the pasta to serving plates, then top with poached eggs. Grate some Parmesan over the top and enjoy!
Pasta with Black Garlic, Kale, and a Poached Egg