Kale Pasta
This fresh kale pasta is an amazing option if you’re looking for a quick, healthy meal with an array of excellent flavors. All you need to do is cook the kale and pasta, add a delicious base, and finish off with some pepper and dried chili. Viola — dinner is served!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch Fresh kale
- 300 grams Fusilli pasta (11oz )
- 30 Black olives (pitted)
- 2 Garlic cloves (one per person)
- Dry chili
- 1 tbsp Rock salt
- Extra virgin olive oil (as much as required)
- Pepper (as much as required)
Instructions
- 1
Clean and break the kale into small pieces with your hands. Be sure to remove it from the stem. The smaller you can cut/break the kale pieces, the better!
- 2
Add 1 tablespoon of rock salt to a pot of boiling water and dissolve before adding the pasta and kale to the water.
- 3
Stir the ingredients with a long wooden spoon to ensure no pasta gets stuck to the bottom of the pot while cooking.
- 4
Cook for about 10 minutes.
- 5
While the pasta and kale are cooking, it’s time to create the base of the pasta. Start by adding 4 tablespoons of extra virgin olive oil to a large saucepan on low heat.
- 6
Crush and add 2 cloves of garlic.
- 7
Quickly add 1 tablespoon of pasta water to keep the garlic from burning.
- 8
Crush and add black olives, along with half of the dried chili (save the other half to sprinkle onto the kale).
- 9
Next, add the cooked kale and pasta to the saucepan as well as half a mug of pasta water.
- 10
Gently mix, then sprinkle the rest of the dried chili and add pepper.
- 11
Time to toss! Mix everything through really well so all the flavours can infuse. Use a large spoon to serve the pasta on a large plate. You’re all done!