Kale, kale, kale

The lack of variety of vegetables in the winter has forced me to experiment a bit with some greens that I would never have contemplated before - kale. Sure I had tasted kale when I was younger and frankly had not been impressed. It was limpid, bitter and earthy. When all you have in winter is the old favourites of potatoes, swede, carrots, parsnip and turnip sometimes you need to re-examine your prejudices. Just what would make it more palatable, more interesting and good. I decided that it might well go with pasta if I flavour the sauce a bit and not over cook the kale; still leaving it fresh and crunchy. I cheated a bit by buying kale already cut up which did save on time and made this quite a quick and simple dish.

2-3 handfuls of chopped kale
2 cloves of garlic - chopped coarsely
1-2 dried chilli - chopped
Dash of olive oil
1/4 cup of grated Parmesan
pasta of your choice - I used wholewheat spaghetti
(serves 2)

1. Heat the olive oil on a low heat. Add the garlic and chilli and fry for 2 minutes ensuring the garlic does not brown.
2. Prepare your pasta of choice following the packet instructions.
3. Whilst the pasta is cooking add the chopped kale to the garlic and chilli mix and stir to infuse the kale with the garlic and chilli.
4. Once your pasta is ready the kale should also be.... it should be still crunchy but have cooked somewhat to amalgamate all those wonderful flavours.
5. Drain your pasta and add the kale mix and stir around.
6. Add half the Parmesan and serve, sprinkling the rest of the Parmesan over the pasta.