Braising Harmony: Pasta with Eggs and Fall Greens
This comforting dish combines braised greens and perfectly cooked eggs over pasta, symbolizing the balance between nature and resilience.
As the seasons shift, so do our culinary choices, reflecting the urgent need for sustainability and artistry in our lives. Just as Pope Leo speaks on climate change, this dish honors the earth's bounty with fresh September produce. The braising technique mirrors the artist's endurance through confinement, illustrating growth and transformation. The harmony of flavors represents our collective responsibility to nurture the environment while celebrating creativity. This dish invites us to appreciate every bite as a step towards a more sustainable future. Inspired by Pope Leo Plans to Speak on Climate Change and The Artist Who Lived in a Cage For a Year.
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant. Add Swiss chard and sauté until wilted.
- Pour in vegetable broth, season with salt, pepper, and lemon zest, then bring to a simmer. Cover and braise for 20 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- After 20 minutes, create four wells in the braised greens and crack an egg into each well. Cover and cook for an additional 5-7 minutes until the egg whites are set but yolks remain runny.
- To serve, place pasta on plates, spoon the braised greens and eggs over the top, and garnish with chopped parsley.