JO's Kale recipe

A quick kale recipe for winter or summer (just swap onion for the leek) and cook onion a bit longer

Ingredients

• • 1 large leek, trimmed, halved, washed then cut into chunks (or can use onions)
• • 6 garlic cloves, peeled
• • 2 large handfuls cavolo nero, dark curly kale or savoy cabbage, outer leaves peeled back, removed from stalk and washed well
• • 100ml extra-virgin olive oil
• • 500g dried pasta – penne, linguine or spaghetti
• • 100g parmesan, finely grated, plus extra for serving

Method

1. Put a large pan of salted water on to boil. Once boiling, drop in the leek and garlic cloves. Let them cook for 3 minutes then add your cabbage and cook for another 3–3 ½ minutes, but no more! Don’t be tempted.

2. Using tongs or a slotted spoon move the veg to a liquidiser. It’s OK if a bit of water comes with it. Add your olive oil and liquidise until you’ve got a vivid green purée the same consistency as double cream. If it’s a bit too dry add a splash of the cooking water. Have a taste, season with sea salt and freshly ground pepper, then put aside.

3. Bring the water back to boil. Cook pasta according to packet instructions then, when it’s al dente, drain and add straight back to the pan. Add the sauce and allow it to simmer and cook into the pasta over a medium to low heat for 30 seconds. As it comes back to the boil remove from the heat then add the cheese. You’ve got be quick, so your pasta doesn’t overcook, so check the balance of cheese, salt and pepper.

4. Sprinkle over extra parmesan, then serve on a big platter and eat as soon as possible. Really nice.