Thursday, 17 February 2011
Lush green kale is surprisingly versatile, which is good since a seemingly small bag goes a long, looong way. This week I've had kale pasta, kale with pan fried trout, kale with miso sauce (accompanying a Japanese-style meal of rice, salmon and edamame) and stir-fried kale and scallops with oyster sauce.
I know it's brimming with antioxidants and will probably extend my life by a decade but I can't take any more.
No. More. Kale.
RIGATONI WITH KALE, CHILLI AND HAZELNUTS
2 cloves of garlic, finely sliced
2 fresh red chillies, seeds removed, finely sliced
20 cherry tomatoes, halved
2 large handfuls of kale, chopped
3 tbsp whole, blanched hazelnuts
3 tbsp extra virgin olive oil
salt and pepper
parmesan, to serve
1) Steam the kale for a few minutes until tender, then drain and set aside. Now pop the pasta onto boil while you make the sauce.
2) Toast the hazelnuts under a medium grill for 2 minutes until browned, then crush into chunky pieces. Heat two tablespoons of the oil in a frying pan and fry the chilli and garlic for a few seconds before adding the tomatoes. Press them against the side of the pan a little to release the juices and fry for a minute before adding the kale, hazelnuts and seasoning with salt and pepper.
3) Drain the pasta, reserving a few spoons of the cooking liquid, and stir into the sauce, adding the water if the mixture seems dry. Spoon into bowls, and top with parmesan and drizzle over the remaining olive oil to serve.