Vibrant curly kale delivered in the veg box today inspired this dish.
(serves 4)
300g organic pasta shapes
180g organic curly kale
1 organic red onion
2 cloves organic garlic
25g organic unsalted butter
1tablespoon organic sunflower oil
150g organic crème fraîche
250ml stock made from 1 heaped teaspoon organic vegetable bouillon powder
1 tablespoon organic tomato purée
1 heaped teaspoon smoked paprika
- Boil kettle.
- Bring a large pan of cold water to the boil, adding 2 tsp organic sea salt when it reaches boiling point. Add pasta.
- Prepare kale by stripping out thick stem and slicing into strips 1cm wide.
- When pasta has 3 minutes left, add kale to steaming basket and steam on top of pasta pan.
- Chop onion & crush garlic and add to large, wide fry pan with butter & oil.
- Heat gently for 2 minutes and prepare stock powder, mixed with tomato purée.
- Add kale to fry pan with tomato flavoured stock & crème fraîche, stirring gently.
- Drain pasta and add sauce.
- Serve and enjoy!
Teenager doesn’t want to eat this meal, so I make him an alternative quick potato & sardine pie à la Hugh Fearnly Whittingstall. Recipe coming soon.
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Congratulations! This is a great site. I can’t wait to make some of the dishes you have posted. As for this post, who could go wrong with kale?