Kale pasta with chilli & anchovy
Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 20 mins
- Boil the pasta. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
- Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.
Healthy benefits
Tenderstems supply five times the amount of potent anti-cancer compounds called glucosinolates than standard broccoli. They are an excellent source of the vitamins A, C and folate and are particularly
The age of kale
Cooking time for kale depends on its age. Younger stems can be cooked in a little oil; older leaves will need to steam in a splash of water. Anchovies and robust greens are a classic partnership but, if you're vegetarian, swap the anchovy for some crumbled vegetarian goat's cheese and just stir it through at the end.
Per serving
792 kcalories, protein 30g, carbohydrate 98g, fat 34 g, saturated fat 8g, fibre 7g, sugar 5g, salt 1.42 g
Recipe from Good Food magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/5842/
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 20 mins
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Ingredients
Per serving
792 kcalories, protein 30g, carbohydrate 98g, fat 34 g, saturated fat 8g, fibre 7g, sugar 5g, salt 1.42 g
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08 April 2008
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09 April 2008
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