Tuscan kale 'aglio e olio'

Name: Tuscan kale 'aglio e olio'
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Kale cut; 300 g Spaghetti; 4 el olive oil; 2 cloves garlic in thin slices; 1 Red pepper finely chopped; 100 g Parmesan cheese in flakes

A tasty Italian recipe. The main course contains the following ingredients: kale (cut), spaghetti, olive oil, garlic (in thin slices), red pepper (finely chopped) and Parmesan cheese (in flakes).

Ingredients

Directions

Boil the kale in plenty of water with salt for 8 minutes. Drain the kale into a colander and let the vegetable drain.
Meanwhile, cook the spaghetti al dente according to the instructions on the package. Drain the spaghetti, but store some el cooking water.
Heat the oil in a casserole or frying pan. Fry the garlic and chilli pepper over medium heat until the garlic starts to turn golden yellow. Add the kale and stir it all together and let it simmer for a few minutes. Add salt to taste.
Spoon the spaghetti and some of the cooking fluid from the spaghetti through the kale. Let everything warm up well. Serve the cheese. Delicious with a tomato salad.

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Nutrition

490Calories

Sodium0% DV10mg

Fat29% DV19g

Protein44% DV22g

Carbs19% DV57g

Fiber20% DV5g

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