Kale Spaghetti

“Kale” belonging to the “Cabbage” family, is a leafy vegetable which has the credit of several culinary delights to its name. This is one of the most commonly used leafy vegetable in Europe, be it in the form of salads or stews or chips. Having an uncanny resemblance to a bunch of broccoli from far, this vegetable is known to grow and sustain even in peak winters.

Spaghetti, being a variety of pasta, the staple food in Italy, is one of the easiest food to prepare.

Back to our dish today, Kale spaghetti, is a simple one, which can well be a part of your breakfast or lunch or evening snack or even your dinner !!!

Once back from her kindergarten, my daughter usually wishes to eat something and more often than not, her demand would be for some strange, unfamiliar dish. On one occasion, she came home and expressed a desire to eat broccoli noodles!!! Well, I didn’t have broccoli at that moment but I had stocked kale leaves and spaghetti in my kitchen, and so, here comes the recipe!!! She was convinced with the replacement of broccoli with kale and I was happy with the outcome.
Minimum ingredients, less cooking time and a filling food !!!

Lets get into the recipe soon.

Preparation time : 5 minutes
Cooking time : 15 minutes
Total time : 20 minutes
Serves : 2

Ingredients :

Cleaned kale leaves : 1 cup
Sphagetti : a bunch
Shredded cheese : ¼ cup
Butter : 20 gms
Olive oil : 1 tbsp.
Garlic : 6 pods
Salt : To taste
Italian Herbs : 1 tsp.

Water : 2 cups

Method :

Quick Video Recipe :

 

•  In a pot add water and salt. Dip the spaghetti inside it and let it boil together for a few minutes

• Meanwhile, in a wide mouthed pan, add oil and butter

• To the above add chopped garlic and fry for a few minutes

• Now add the fresh kale leaves and fry for a few seconds (the leaves will shrink in size). Do not over fry the leaves

• By now, the spaghetti would have boiled. Drain the spaghetti strands and add to the pan and mix it with the leaves

• Add Italian herbs and little salt

• Finally, add shredded cheese and turn off the heat. Mix well

• Transfer to a serving plate. Sprinkle herbs on top if required and serve it hot !!!

Kale spaghetti stories:

“Grün Kohl” as it is called in Germany, is nothing but the Kale leaves. These leaves are known to grow even at sub zero temperatures. And it is also said that the leaves grown in winters are sweeter in taste too. On one of the Saturdays, we happened to visit a local market here, where the farmers sell their products directly to the customers. These vegetables though are usually costlier than their counterparts available in the supermarkets, it is widely believed here that these are organic by nature, and hence are healthier.

One of the interesting vegetables that we found in this market was the “Grün Kohl”. After having tried various culinary – Indian, German and fusion, using this, it tastes heavenly whichever way. With just a bunch, I could prepare several dishes using it. I searched for it later in various veggie shops and supermarkets but couldn’t find it. It was later that I got to know that this vegetable is sold only at the local market. So now, I have all the reasons to visit the local market every week!!!