Garlic and kale pasta with eggs
Frozen kale thaws straight into the pan with garlic and pasta water to become silky and quick. This shelf gives us the backbone of a weeknight supper that tastes brighter than its few ingredients should allow.
About 610 calories a serving, 19 g protein, 68 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 5 ounces [140 g] chopped kale (Birds Eye)
Staples
- 6 ounces [170 g] pasta
- 2 cloves garlic
- 3 tablespoons oil
- to taste salt
- to taste pepper
- 2 eggs
- Bring a pot of salted water to a boil and drop in 6 ounces of pasta. Cook until one minute before tender; reserve 1 cup of the water, then drain.
- While the pasta cooks, mince 2 cloves of garlic and warm 3 tablespoons of oil in a large skillet over medium heat. Add the garlic and cook until it turns light gold, about 1 minute, then stir in the 5 ounces of frozen kale.
- Pour 1/2 cup of the reserved pasta water into the kale and simmer until it thaws and softens, about 3 minutes. Crack 2 eggs into a small bowl and beat them lightly with a pinch of salt and pepper.
- Add the pasta to the kale and toss well, then remove the skillet from heat. Pour the beaten eggs over the hot pasta and stir constantly until they form soft curds throughout, about 1 minute, adding the remaining pasta water a splash at a time to loosen the sauce.
- Taste and season with salt and pepper. Divide between two bowls and serve at once.
Note Swap the kale for frozen spinach or chopped broccoli if you prefer. Leftovers keep two days in the fridge and taste best reheated gently in a skillet with a splash of water. Serve with a hunk of bread to wipe the bowl.
On the label
KALE.
Birds Eye, pre-packaged fruit & vegetables, serving 87 g, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as kale. Half of it left? Use up the kale.