Spaghetti with Kale, Swiss Chard, Feta and Poached Egg

If you know me, you know that I absolutely ADORE pasta! Yes – I have even been known to have it for breakfast in place of toast…not good right – is that why my jeans are fitting a little snug?

All jokes aside I am trying to find healthier ways to feed my pasta addiction on occasion when I wish – and I think I found the perfect dish.

I have been experimenting with different pastas and I picked up a Organic Brown Rice Spaghetti the other day and thought I would give it a whirl to see if it was any good. Surprisingly it was awesome!!

Here are my beautiful ingredients lined up to go for a whirl…

This recipe is again from Clean Eating cookbook – I only changed one thing by adding in the Swiss Chard as I had some leftover from last nights dinner so I added it with the Kale.

Ingredients:

– 1 lb curly kale, rinsed
– 2 tsp Olive Oil
– 1 Medium Red Onion, Chopped
– 1/2 tsp red pepper flakes (I added a little more but I like a bit more of a kick)
– Pinch sea salt, plus additional to taste if desired
– 2 cups low sodium chicken or vegetable broth )homemade or organic is best
– 4 cloves garlic, minced
– 4 large eggs
– 1/2 lb whole wheat spaghetti (8oz) or try the Brown Rice Spagetti if you like (as I did)
– 4 oz Crumbled Feta Cheese (about 1 1/2 cups)
– Fresh Ground Pepper to taste

1) Fill a large pot with water and bring to a boil on high heat

2) Remove the leaves from the Kale and Swiss Chard Stems (if using). Thinly slice up the stems and set aside. Coarsley chop up the leaves. Add the Kale Swiss Chard leaves to the pot and cook for about 2 minutes. Using tongs or a slotted spoon, remove the leaves from a pot, transfer to a mesh sieve. Keep the pot simmering on low

3) In a large non-stick skiller, heat oil on medium high. Add kale stems, onion, red pepper flakes and salt. Cook, stirring frequently until onion is golden, about 8 minutes. Add Kale leaves and broth, Stir and cook 5 more minutes, stir in garlic and reduce heat to low.

4) Bring a pot of water from Kale back to a boil, salt and add in your pasta – cook as per package directions.

5) While the pasta cooks, in a small saucepan with water at a simmer (I add in a bit of vinegar to mine) slowly poach an egg, leaving yolk still runny) – about 4 mins.

6) Drain pasta, mix into Kale Mixture and top with Feta and a Poached Egg

I also like a bit of Hot Sauce on mine…and extra Pepper – Delish!!

Tomorrow I’m trying Curried Buttermilk Chicken with Grilled Pineapple. My friend tryed it tonight and said it was absolutely delish so I am headed off to marinate the chicken…recipe to follow my friends.

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