Pasta With Garlicky Greens and Fried Eggs

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“I prefer this using frozen greens if not using fresh from our garden. The frozen greens are cleaner, cook up fast in the microwave & are usually quite a bit more economical than winter fresh greens. That way my pan is available for the eggs to be done after the greens & pasta are mixed to plate. This meal is understated elegance with good easily digested protein & nutritious greens. The pasta is not so much nutritious but just about everyone on Earth enjoys it & it is inexpensive. Recipe from The Washington Post whose foodistas adapted it from a recipe in "A New Way to Cook" by Sally Schneider (Artisan, 2001).”

Ingredients Nutrition


  1. Bring a large pot of water to a boil and cook the pasta according to package directions.
  2. Meanwhile, rinse the greens, shaking to remove most of the water, and coarsely chop them. Set aside.
  3. In a large skillet over low heat, heat the oil and the garlic, covered, just until the garlic softens, about 5 minutes. Uncover, increase the heat to medium and cook just until the garlic begins to crisp and turn golden, about 2 minutes. Spoon the garlic and about 1 tablespoon of the oil into a large bowl; set aside.
  4. Return the skillet to medium heat. Add the eggs and fry according to personal preference. Transfer to a plate; season with salt and pepper to taste and cover to keep warm.
  5. Return the skillet with the oil to medium heat, add the greens and salt to taste, cover and cook, tossing frequently, until the greens are tender and the water has completely evaporated, 2 to 5 minutes, depending on the type of green. (If the liquid evaporates before the greens are tender, add water about 1 tablespoon at a time.).
  6. Drain the pasta, return it to the pot, add the greens and reserved garlic oil and toss to combine.
  7. Divide the pasta among individual plates and top each portion with an egg. Sprinkle with cheese, if using. Serve immediately.

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