Vital Veg, organic farm, curly kale

Pasta with greens, garlic and chilli

Bag of kale, or a cabbage or a head of broccoli
6 tblsp olive oil
1 onion finely sliced
2 pinches dried chilli flakes
2 cloves garlic finely sliced
300g pasta shapes
Grated cheese for topping

Serves 4

(1) Remove any tough stems from the greens, then shred the leaves/florets.

(2) Fry onion gently for about 10 minutes, then add the chilli, garlic and any seasoning, and continue to cook for another 3 minutes.

(3) Cook the pasta in a pan of boiling water.  about 3 minutes before it is ready add the greens to the pan and cook until the pasta is ready.

(4) Drain the pasta-greens mixture and add to the onion in the frying pan.  Mix well, check seasoning and add cheese.

This recipe comes from the wonderful “Veg everyday” by Hugh Fernley Whittingstall.