Italy: Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs

Humble leftover bread is transformed into a crunchy-savory garnish. Tuscan kale, abundant in its namesake region, shows up more and more in American markets and stands out for its deep flavor and easy-to-work-with flat leaves; you can use regular curly kale, too.

View Recipe: Whole-Wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs