This curly kale spelt spaghetti is a vegetarian simple supper dish and makes kale the star of the show.
Ingredients
3 tablespoons of capers, drained
½ teaspoon chilli flakes
125g curly kale, stalks removed and chopped or torn into small pieces
3 cloves garlic, minced
20g parmesan, grated + extra for serving
180g wholegrain spelt or wholewheat spaghetti
extra virgin olive oil
Sea salt
Freshly ground black pepper
A few basil leaves for garnish.
Instructions
Fill your saucepan with water, add some salt, cover and bring to the boil ready to cook your spaghetti.
Warm the frying pan over a fairly high heat, add the oil and fry the capers and the chilli flakes for 2-3 minutes until crispy. Using a slotted spoon remove them from the pan, leaving as much oil in the pan as possible for the kale. Turn down the heat to medium-hot and add in the kale along with 2 tablespoons of water. Place a lid on the pan and allow the kale to steam for 3 minutes. Remove the lid, then add the garlic along with a pinch of salt and pepper. Cook uncovered for a few minutes until the garlic has softened then then turn to low (or off) while you cook your spaghetti.
Add the spaghetti to the boiling water in the saucepan and cook for 7-9 minutes (according to packet instructions), until al dente.
just before the pasta is done, put the kale back up to a medium-high heat, take a ladle of the water and add it into the kale pan along with the cheese, stir until the cheese melts into the kale,.
Drain the pasta then add it to the kale along with most of the capers and chilli. Add another 2 tablespoons of oil and using tongs make sure everything is well coated.
Transfer to two pasta bowls. top with the remaining capers, and allow your enthusiastic dinners to add plenty more parmesan and black pepper at the table. Garnish with a sprig of basil if you like.
Notes
You will need a large saucepan for the spaghetti and a large deep frying pan with lid for the sauce.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/kale-spelt-spaghetti/