Poor Man's Pasta (or Kale & Eggs)

a penny pinching pasta dinner

Steven introduced me to one of the least expensive meals ever. When we were at Miami together and needed to eat something on the cheap, we didn't grab take-out. We made a poor man's pasta dinner. This typically consisted of olive oil, dried herbs, pasta, and some cheese. It's a minimalists meal in every way and obviously not every nutritious, but it did the job of filling us up. To this day we still make this dish just because it's easy and we usually have everything on hand. So, in an effort to bump up the nutrition and still keep this cheap, I've created this kale and eggs version.

I've taken Steven's dirt-cheap dish and made it a little more healthy by adding kale and eggs. Both are very inexpensive items, but full of nutrition. These extra ingredients not only add flavor and texture, but will also help to keep you full longer. When you need a quick and filling meal, this is your go to. Comfort food and nutrition meet at the dinner table, make this tonight, here's how...

Ingredients - Serves 4

1 Bunch Kale (Curly or Dino ok) washed, dried, & roughly chopped
2-3 Cloves Garlic, thinly sliced
1 Yellow Onion, chopped
1 tsp. Ground Nutmeg
1 lb. Spaghetti (any long noodle)
Olive Oil
Kosher Salt
4 Large Eggs
1 C Shredded Parmesan, plus more for serving

Directions
Begin by bringing a large pot of water to a boil.

As the water comes to a boil, heat a large non-stick skillet over med-high heat. Add 2T olive oil. Once the oil is heated, add the onion and garlic. Saute for 3-4 minutes or until the onion begins to brown slightly. Add in the kale. You will probably have to do this a little at a time, but it will wilt down to fit. After all of the kale is added, sprinkle in the nutmeg and 1/2 tsp. salt. Stir to combine and then transfer to a bowl. Set aside.

Once the water boils, salt, then drop the pasta. Work the noodles gently into the water - don't break them, please! Allow the pasta to cook until al dente, about 10-12 minutes.

While the pasta is cooking, fry the eggs. Return the large skillet to the stove. Heat on medium and add 1T olive oil. Once the oil is hot, crack the eggs, one at a time, into the skillet. Allow the eggs to cook until the whites are just set and the yolks are still runny, about 5 minutes.

Drain the pasta then return to the pot. Add the kale mixture, another 2-3T olive oil, and cheese. Mix well to combine.

Serve the pasta topped with an egg. Add an extra sprinkle of cheese, if desired. This dish is far from poor in taste and it won't break the bank. Enjoy!