wilted greens and pasta with a poached egg in a browned lemon butter sauce

yes, the title is long. i couldn’t figure out how to summarize. i tried taking out the egg, but that didn’t feel right, because that was my favorite part. i removed the browned lemon butter sauce, but i put it back because it’s important (and i knew it would catch your attention). the pasta and wilted greens are the base, so…long title it is.

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and the dish tastes complicated. but i promise, it’s not that hard. with a little pre-planning and the wherewithal to wash a couple extra dishes at the end, you’ll find this meal to be very rewarding.

i know i showed this earlier this week, but i can’t get over how beautiful the chard looks.

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only barely adapted from the kitchn.

makes 2 servings

  • 1 tablespoon salt
  • 4 lasagna noodles
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 bunch swiss chard (i used rainbow again), stems removed, chopped
  • 3 garlic cloves, minced
  • 1 pinch red pepper flakes
  • 2 tablespoons unsalted butter
  • juice from 1/4 of a lemon
  • salt and pepper to taste

in a medium sized pot, bring water and salt to a boil. add lasagna noodles and cook until al dente, about 8-10 minutes. meanwhile, fill a medium sized bowl with warm water and set near the stove. when noodles are cooked, remove from stove and transfer to bowl.

do not get rid of the pasta water in your pot. bring the water back to a boil. crack an egg into a measuring cup (you’ll need at least 1/3 of a cup) and gently slip the egg into the water. poach the egg for 4 minutes for a nice, runny yolk (my favorite). while the eggs are cooking, heat olive oil in a large pan and wilt the swiss chard. once wilted, add in garlic and red pepper flakes.

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once the eggs have poached, use a slotted spoon to transfer the eggs to the bowl with the noodles.

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next, melt butter in a small pan. once it starts to brown, add the lemon juice and a pinch or two of salt. finally, assemble the dish. cut the lasagna noodles in half lengthwise. layer two pieces on the bottom of two shallow bowls or a plate (unlike what is pictured here – it would have been easier to eat from something wider). add the greens to the two bowls. top with the poached egg and the remaining noodles. and lastly, pour the browned lemon butter on top.

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* when i make this meal next time, i am not going to use lasagna noodles. they’re a little bit too big and clunky (maybe my problem was the bowl). i think a penne or a smaller noodle would have done nicely for this dish. either way, it’s tasty.

greens, beans, and shrimp

you know how i was complaining about the frigid, frigid cold last week? well today it was 55 degrees. in wisconsin. in january. walking outside this morning i was thinking that i’ll never get to use my cross country skis again, but don’t fear – it’ll drop down to the negatives by thursday. and there are people who don’t believe in global warming? is this real life?

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anyways, this meal was inspired mainly by the beautiful rainbow chard at the grocery store this weekend. then add the beans, and the shrimp, and you’ve got something worth eating in 55 degrees in january.

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makes 2-3 servings

  • 2 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 large bunch rainbow chard (or just swiss chard), stems removed and chopped coarsely
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cannelloni beans, soaked overnight and drained (or you can use canned)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 15-20 shrimp, shelled and deveined
  • juice from 1/2 a lemon
  • 1 teaspoon rice vinegar

in a large pot, heat 1 tablespoon olive oil. cook onions and garlic until translucent. add in greens, salt, and pepper and stir until chard has wilted. remove from pot.

heat remaining tablespoon of olive oil. add beans, cumin, and paprika and stir. turn heat up high, then cook beans without stirring so they fry (but do not burn) on one side, about 5 minutes. remove beans from heat and mix with chard mixture.

lastly, cook shrimp in same dish. add lemon juice, rice vinegar, and salt and pepper to taste. once shrimp have turned pink, pour vegetable mixture back into pan and mix to combine.

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