Thursday, 24 January 2013

A Whale of Kale Goodness

I don't think that anchovies, a tiny little tin of them, can count as meat. To me it's more like using chicken stock, just a little flavour enhancer. I know true vegetarians won't agree with me, but for me it works. 

Do you want to know the real best part of this meal, a part no one can argue with me about? It's that this dinner took only 20 minutes to get it to the table. And that included the prep time! 

Kale Puttanesca - serves 4

1 tin of anchovies, chopped
1 tablespoon olive oil
4 cloves of garlic, minced
1 bunch of kale, ribs removed and sliced into ribbons
Zest and juice from 1 lemon
1 pinch of red pepper flakes
1 cup of olives
2/3 box of spaghetti, cooked el dente
1/2 cup of Parmesan cheese, grated
Sale and pepper

1. In a large frying pan, melt the anchovies in the oil until you don't smell anything fishy. Then add in the garlic and cook until you can smell garlic.

2. Add the kale to the same pan and gently toss in the anchovy mixture. When the kale starts to wilt, add the red pepper flakes, lemon juice and zest, and olives. Season to taste with salt and pepper.

3. Toss kale mixture with pasta, serve, and top with Parmesan cheese. Enjoy!

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