Tuesday, 12 March 2013
Linguine and Kale Sauce
I read about this kale "sauce" in the Guardian Food section and just had to try it out. No recipe was given so I've no idea what it is actually called. I think that cavolo nero would be great for this as well.
300 g kale
lots of extra virgin olive oil
freshly ground black pepper
linguine or other ribbon pasta
Ideally, you'd use whole leaves and remove the centre rib. Unfortunately, I only had the ready-chopped stuff including the centre rib and had to run the finished kale through the food processor to achieve the paste.
Melt the kale in a frying pan adding lashings of olive oil until it has turned into an almost black, thick paste. Season as you go along.
Serve with Linguine, spaghetti, tagliatelle etc. and some crumbled or freshly grated parmesan.