Super simple, seasonal, and takes just 15 minutes to cook. Kale is a great source of vitamin K, as well as beta-carotene which the body can convert into vitamin A.
I see loads of recipes using kale where they strip the leafy part off the central stem. I love the contrast of textures, with the stem staying crunchy as the leaves become soft. It also helps reduce food wastage by eating the whole of the produce.
Kale is a plant-based source of dietary iron. Being from a plant, it is in the form of non-haem iron which means it is harder for the body to absorb. Using the lemon juice at the end of cooking adds vitamin C to the dish which can help increase the uptake of plant-based iron.
- 150g dried pasta of choice
- 1 tbsp extra virgin olive oil
- 200g kale, roughly chopped
- 60g sundried tomatoes, drained and roughly chopped
- 4 cloves of garlic, roughly chopped
- 1 unwaxed lemon, zest and juice
- Bring a large pan of water to the boil and cook the pasta for 2 minutes less than the packet instructions.
- Separately, in a frying pan cook the kale with the oil for a few minutes till slightly soft.
- Add the garlic and sundried tomatoes and cook for a further few minutes till fragrant. If needed, add a little pasta water to stop the garlic from burning.
- Add the pasta with a tablespoon of pasta water and add the lemon zest and juice.
- Stir to combine and serve immediately.
Per serving: 441kcal/ 11.8g fat/ 1.6g saturated fat/ 64.9g carbohydrates/ 9.0g fibre/ 13.8g protein