Dinner

Kale, lemon & garlic purée with pasta

This uncomplicated recipe is so incredibly full-flavoured. Kale has a more intense flavour than spinach and other greens, and is absolutely crammed full of iron, vitamins A and C and plenty of antioxidants – your body will love it! Paired with lemon and garlic, the purée adds a whopping load of nutrients to any pasta meal.
Kale, lemon & garlic purée with pasta
1 cup
10M

Ingredients

Method

1.Remove the thick, central stem from the kale and discard.
2.Half fill a medium pot with water, then add the garlic cloves. Bring to the boil.
3.Add salt and kale leaves and cook, uncovered, until tender enough to be torn – about 2-4 minutes.
4.Drain well, reserving the garlic cloves, and squeeze the excess water from the kale when cool enough to handle.
5.Process in a food processor for 1 minute, then add the lemon juice and start adding olive oil until you have a smooth, loose purée. Taste and add salt or more lemon juice to taste.
6.Add to cooked spaghetti and sprinkle with pine nuts to serve.

You can make this purée silky smooth or process less for a more rustic look.

Note

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