This is one of the simplest dishes that we learnt on our travels through Italy and is a great way to use up any kale, chard, spinach or beetroot tops. Whilst this recipe might sound simple, it’s addictively delicious. 10 mins to prepare, 5 minutes to cook - a perfect midweek meal.
- A good bunch of kale, chard, spinach or beetroot tops
- 1 clove of garlic, finely grated
- ½ a teaspoon of chilli flakes
- 1 tablespoon of cider vinegar (or lemon juice)
- Extra Virgin Olive Oil or Rapeseed Oil
- Any dried pasta
- Generously salt a pan of water, bring to the boil and then add your pasta, stirring once to make sure nothing sticks in the pan.
- Chop the stalks of the greens 5mm thick and roughly chop the leaves into 1 inch pieces
- Place a large frying pan on a medium to high heat and add 4-5 tablespoons of oil (enough to act as a sauce for your pasta). Let it heat for a moment before adding the garlic and chilli flakes. Stir continuously for 1-2 minutes to infuse the flavours into the oil.
- Add the chopped stalks and vinegar into the oil and stir for 2 minutes before adding the leaves. Continue to stir for 1 more minute.
- Once your pasta is al dente, drain and add it to the frying pan. Toss everything together with tongs or serving spoons and have a taste before adding salt and pepper if needed. If you have it, now’s the time for a good grating of parmesan cheese.