Pasta with greens, garlic and chilli
Ingredients:
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
Method:
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.
