Dinner

Spaghetti with Kale, Feta and Poached Egg - CE is for Dinner.

Spaghetti with Kale, Feta and Poached Egg - CE takes 20 minutes to prepare.

Spaghetti with Kale, Feta and Poached Egg - CE takes 30 minutes to cook.

Spaghetti with Kale, Feta and Poached Egg - CE makes 3 servings.

The ingredients for Spaghetti with Kale, Feta and Poached Egg - CE are:

1 lb. curly kale, rinsed
2 t. olive oil
3 scallions, finely chopper (supposed to be red onion)
1/2 t. red pepper flakes
pinch sea salt
2 C. chicken broth
4 cloves garlic, minced
2 large eggs
1/4 pound whole wheat spaghetti (4 oz)
3 oz. reduced fat feta cheese (about 1 cup)
Fresh ground pepper to taste

Here is how you make Spaghetti with Kale, Feta and Poached Egg - CE:

Fill large pot with water and bring to boil.Remove leaves from kale stems; finely chop stems and coarsely chop leaves. Add kale leaves to pot and cook for 2 minutes; using tongs or slotted spoon, remove leaves and transfer to sieve to drain; keep water simmering on low.In large nonstick skillet, heat oil on medium-high. Add kale stems, onion, red pepper flakes and salt. Cook stirring frequently until onion golden - 8 minutes; add kale leaves and broth, stir and cook for 5 more minutes; stir in garlic and reduce heat.Poach eggs - I use egg poacher.Bring large pot back to boiling and add spaghetti, cook according to directions on package. Drain and add spaghetti to kale mixture, tossing to mix. Divide mixture in serving bowls and top with poached egg and feta. Season with salt and pepper.Serving Size: 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user HOWLERMOM.

The nutritional information for Spaghetti with Kale, Feta and Poached Egg - CE is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 305.5

• Total Fat: 11.8 g
• Cholesterol: 123.0 mg
• Sodium: 1,780.6 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 9.4 g
• Protein: 18.9 g