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Sauteed Escarole with Toasted Pearl Couscous and Poached Eggs Recipe

Sauteed Escarole with Toasted Pearl Couscous and Poached Eggs Recipe

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Sauteed Escarole with Toasted Pearl Couscous and Poached Eggs

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Ingredients

Count

Nutrition

10525

Calories

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Ingredients:

Serving

1 cup pearl couscous or fregola sarda
about 5 tbsp. extra-virgin olive oil, divided
about 3/4 tsp. kosher salt, divided
2 garlic cloves, thinly sliced
2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves)
1/2 cup reduced-sodium chicken broth
about 1/2 tsp. pepper
1/4 cup distilled white vinegar
4 large chicken or duck* eggs
about 1/2 cup finely grated parmesan cheese

Directions:

Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes (if using fregola, omit oil and toasting). Add 1/4 tsp. salt and 2 cups water (and fregola, if using); bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain.
Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.
Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels. Sprinkle with about 1/4 tsp. salt and pepper to taste.
Divide escarole mixture among 4 soup plates and set an egg on each. Drizzle with more oil and sprinkle with parmesan.
*Buy fregola sarda from or at gourmet grocery stores. Look for duck eggs at Asian and farmers' markets.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10525.35 Kcal (44068 kJ)
Calories from fat	6512.34 Kcal
		% Daily Value*
Total Fat	723.59g	1113%
Cholesterol	3815.27mg	1272%
Sodium	7917.25mg	330%
Potassium	9007.27mg	192%
Total Carbs	143.59g	48%
Sugars	0.57g	2%
Dietary Fiber	9.06g	36%
Protein	801.95g	1604%
Vitamin C	138.7mg	231%
Iron	44.3mg	246%
Calcium	1159.1mg	116%

Amount Per 100 g
Calories	200.93 Kcal (841 kJ)
Calories from fat	124.32 Kcal
		% Daily Value*
Total Fat	13.81g	1113%
Cholesterol	72.84mg	1272%
Sodium	151.14mg	330%
Potassium	171.95mg	192%
Total Carbs	2.74g	48%
Sugars	0.01g	2%
Dietary Fiber	0.17g	36%
Protein	15.31g	1604%
Vitamin C	2.6mg	231%
Iron	0.8mg	246%
Calcium	22.1mg	116%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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