Creamy Orzo with Swiss Chard and Poached Eggs

Unlike its stalky sibling kale, the stems of Swiss chard are edible and become tender and tasty when cooked. Just start them in your pan a few minutes before you add the leaves to ensure they’ll fully cook through.

Casey Barber

Creamy Orzo with Swiss Chard and Poached Eggs

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    Ingredients

    Kosher salt 1/2 cup vegetable broth
    1 bunch Swiss chard 1/2 pound orzo
    1 tablespoon olive oil 2 tablespoons grated Parmesan or Pecorino Romano cheese, plus additional for serving
    1 small shallot, minced 4 large eggs
    1 large clove garlic, minced 2 tablespoons white vinegar

    directions

    Prep: 20 min Total:
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    • 1

      Bring a 4-quart stockpot filled with salted water to a boil, and add 1 tablespoon kosher salt.

    • 2

      While the water comes to a boil, rinse and de-stem the Swiss chard, slicing the stems horizontally into bite-sized pieces and tearing the leaves into bite-sized chunks.

    • 3

      Heat the olive oil over medium-low heat in a large skillet, and stir in the shallot and garlic. Cook for 1 minute, then add the chard stems and a pinch of kosher salt. Cook, stirring occasionally, for 3 minutes to soften the stems.

    • 4

      Add the chard leaves and cook for 5 minutes more to wilt and soften them.

    • 5

      Add the vegetable broth and cook for 10 more minutes to reduce the broth into a light sauce.

    • 6

      Add the orzo to the boiling water and cook according to package directions until al dente. Drain, reserving 1/4 cup pasta water, and toss the orzo with the chard. Stir in the grated cheese and keep the pasta warm over low heat, adding the reserved pasta water if it becomes dry and clumpy.

    • 7

      Poach the eggs: Bring a 2-quart saucepan of water to a simmer and add the vinegar. Create a whirlpool in the center of the saucepan by stirring it with the end of a wooden spoon or spatula.

    • 8

      Crack an egg into a small heatproof bowl or ramekin and gently pour the egg into the center of the whirlpool. Cook for 4 minutes at a bare simmer until the whites are set but the yolk is still runny.

    • 9

      Remove the egg from the water with a slotted spoon or strainer, reserving on a paper towel-lined plate, and repeat with the remaining eggs.

    • 10

      Divide the pasta between 4 bowls and top each with a poached egg and a sprinkle of grated cheese to serve.

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