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.
Ingredients
Kale, lemon & garlic purée with pasta
- 450 g kale (green curly leaf)
- 4 garlic cloves, peeled
- 1 tsp sea salt
- 2 tbsp lemon juice
- 1/2 cup olive oil
- spaghetti, to serve
- pine nuts, to serve
Steps
Kale, lemon & garlic purée with pasta
- Remove the thick, central stem from the kale and discard.
- Half fill a medium pot with water, then add the garlic cloves. Bring to the boil.
- Add salt and kale leaves and cook, uncovered, until tender enough to be torn – about 2-4 minutes.
- Drain well, reserving the garlic cloves, and squeeze the excess water from the kale when cool enough to handle.
- 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.
- Add to cooked spaghetti and sprinkle with pine nuts to serve.
