Kale ‘Linguine’

From Stonesoup
Sorry. Video is not available for this recipe.

I’m a huge fan of serving a hearty stew on a bed of greens instead of the usual carb suspects of pasta or mash.

Enough for 2
1 smallish bunch cavolo nero or kale
2 tablespoons coconut oil or olive oil

1. Rinse kale and don’t worry about drying it. Finely slice into linguine sized ribbons.

2. Heat oil in a medium sized pot. Add kale and cook covered for about 10 minutes or until kale is softened.

Variations

different veg – will work with most greens especially spinach, chard, collard greens or silverbeet.

more substantial – serve with some cheese or a poached egg on top.

cavolo nero or kale – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.

coconut oil or olive oil – pantry.