Kale-O Agli-O Oli-O
OOOhhhh join in the Kale-Rush! Packed full of Vitamin A, K, C and a whole slew of other minerals, this simple yet satisfying meal is destined to make your stay-at-home food planning complete!
150 gm VertiVegies Tuscan Kale
5 cloves of garlic crushed
1/4 cup olive oil
300 gm pasta (we went with linguine)
Grated Parmesan cheese
Sea salt and black pepper to taste
Bring a pot of generously salted water to a boil and cook pasta until al dante (2 - 3 minutes less than the packaging instructions). Heat the olive oil in a heavy skillet and cook garlic, stirring occasionally, until it starts to sizzle or for about 3 minutes. Season generously with black pepper and salt, add in Kale leaves and cook until the leaves are tender or for about 6 minutes. Drain pasta (remember to keep some of the pasta liquid) and toss it in the skillet. Splash in 1 cup of pasta water and continue cooking until sauce lightly coats the pasta. Remove from heat and plate immediately. Garnish with shaved Parmesan cheese and chili flakes.
For seafood lovers, add in either prawns, scallops or white fish and cook for an additional 2 - 3 minutes just before adding the Kale into the skillet for that taste of the sea you love!