Friday, October 28, 2011

Spaghetti with kale, garlic and parmesan.

This recipe comes from Duchy Home Farm in the Cotswolds, and serves 3.

250g kale
225g spaghetti
50g butter
half a tablespoon olive oil
one red onion
3 garlic cloves
75g parmesan cheese

Cut the kale into ribbons/strips. Bring a large pan of salted water to the the boil, add the kale abd cook for two minutes once it has returned to the boil. Remove the kale with a slotted spoon and refresh unser cold water. Put the spaghetti into the boiling water and cook according to the packet instructions.
Chop the red onion and garlic finely. In a separate pan melt the butter and oil, add the onion and garlic, a pinch of salt and some ground black pepper. Gently cook it until the onion is translucent (not burnt!). Add the kale to the garlicky mixture and mix to coat the leaves well. Add the cooked and drained spaghetti and mix well. Serve on warmed plates with freshly grated parmesan sprinkled over.

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