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Garlic and chilli kale pasta

Garlic and chilli kale pasta

Serves: 2
Time to make: 20 mins
Total cost: $4.70 / $2.35 per serve

(at time of publication)

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

Kale cooking tips

  • To prepare kale, break leaves from the stalk and trim away the tough centre stalk. Wash then shred or chop.
  • Kale is normally boiled or stir-fried. For whole leaves, rinse then put in a pan without shaking off the water. Cover and cook for up to 2 minutes until wilted. Drain thoroughly.
  • For chopped or shredded kale, place the leafy green in a pan of water 1cm deep with a pinch of salt. Bring to the boil and simmer for up to 5 minutes until wilted. Drain thoroughly.
  • To freeze kale, wash leaves thoroughly and cut off stems. Plunge kale into boiling water for 2 minutes then quickly douse in ice-cold water. Drain off excess moisture before packing in airtight containers or freezer bags. Freeze immediately.

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Photographer: Wendy Fenwick
Go to homepage*Subsequent months will be $2.75