Tagliatelle with Red Kale, Chickpeas and Pecorino

Serves 4

100ml Olive Oil
2 lemons , rind only
Juice of ½ a lemon
200g cooked chickpeas
Large Handful of Red Kale
500g fresh Tagliatelle
Freshly ground black pepper
100g Pecorino (or parmesan) , finely grated

Cook the Kale in boiling water for one minute, drain and chop it finely. Heat the Olive oil in a pan and cook the kale in it for a few minutes, stirring constantly.At the same time bring a pan of water to the boil and cook the pasta as per instructions.
Drain the pasta and stir it into the kale with the lemon rind and juice, chickpeas and half of the grated cheese. Season with salt and pepper.

Serve the pasta with the rest of the cheese scattered over.


Kale,Garlic and Olive Pasta Penne - serves 4

250g dried pasta penne
100g Butter
4 Garlic cloves, peeled and slivered
25g Walnut pieces, finely chopped
25g Pitted black olives, finely chopped
250g Kale, stalks removed, finely shredded, blanched and refreshed (or shredded cabbage lightly steamed)
2 x 5ml spoons balsamic vinegar
Salt and freshly ground pepper
Fresh Parmesan shavings

Cook the pasta as per the instructions on the pack.

In the meantime melt the butter in a large frying pan. Add the garlic, walnuts and olives and cook over a moderate heat for 1-2 minutes.

Then add the kale, drained pasta, balsamic vinegar, salt and pepper and cook for a further 1-2 minutes.

To serve: pile onto individual plates and top with parmesan shavings


Cheesy Kale Gratin with Caraway Seeds

250g Kale Stalks remove and finely shredded
25g Butter
25g Pale Flour
450ml full fat milk
120g pack goats cheese, crumbled
1 x 5ml spoon mustard powder
Salt/Freshly ground black pepper to taste
75g fresh white breadcrumbs
1 x 15ml spoon caraway seeds

Preheat the oven to 190C, 375F, Gas Mark 5

Place the kale into boiling water for 30-60 seconds, then refresh under cold water. Put to one side.

In the meantime, melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes.

Remove the saucepan from the heat and gradually add in the milk stirring well. Place back onto the heat and bring gently to the boil, stirring continually until thickened and smooth.

Add the cheese, mustard powder, salt and pepper mixing well.

Place the kale into a suitable sized ovenproof dish, then evenly spoon over the sauce.

Combine together the breadcrumbs and caraway seeds, then spread evenly over the surface.

Bake in the oven for 20-25 minutes or until the topping is golden brown


Red Kale Bubble and Squeak

Serves 4

450g potatoes, peeled and chopped
Salt and freshly ground black pepper
400g Curly Red Kale,chopped
1 onion, chopped
3 tbsp vegetable oil

Cook the potatoes in a large pan of salted water until tender, drain, return to the saucepan briefly to dry them out. Mash the potatoes thoroughly.
Bring a large pan of water to the boil and add the kale, blanch for two minutes, then drain well and squeeze out any excess water.
Meanwhile heat 1 tbsp of oil in a frying pan, add the onion and fry until softened and browned,
Mix together the mash potato, blanched kale and fried onions and season with salt and pepper. In a floured board, shape the mixture into 8 even sized patties. Heat the remaining oil in the frying pan and add the patties and fry until crisp and golden brown on both sides.
Serve at once. These are great with bacon and poached eggs.

Sesame Kale

Serves 4

400g Kale,
1 ¼ tsp sesame oil
2 Garlic Cloves, crushed
2 tbsp chicken or vegetable stock
2 tsp soy sauce
1 ¼ tsp sesame seeds, toasted
Freshly ground black pepper

Wash the kale, Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1” wide strips. In a wok, heat the oil, add the garlic and sauté for 15 seconds. Add the kale and stock. Cover and steam for 3 minutes until the kale wilts. Add the soy sauce. Top the kale with sesame seeds and freshly ground black pepper. Serve.