I want it to be summer I really do, I want to be living on tiny light salads, but the vegebox is still providing armfuls of kale. So before I can get onto bulbs of fennel and globe artichokes, I need to empty the fridge salad draw.
Thankfully this is a moreish dish for using up lots of green vegetables. Ready in minutes a perfect combination of starchy pasta , lemony green vegetables topped with crunchy spiky anchovy , chilli and
garlic breadcrumbs. You can use courgettes or spinach , perfect for those gluts of veg and thoroughly delicious.
Kale with Anchovy , Chilli & Garlic Breadcrumbs
200g of dried spaghetti
Large bunch of kale stalks and leaves shredded
1 lemon , Juice and zest
100g of breadcrumbs
30g tin of anchovies in oil
1 tbsp of red chilli flakes
3 cloves of garlic
- Boil the pasta in salted water, shred the kale into small pieces.
- Fry the garlic in the oil from the anchovies, add the breadcrumbs and cook until golden. Add the chilli flakes.
- Drain the pasta and immediately mix in the kale, the heat from the pasta should cook it. Stir in the lemon juice and zest.
- Serve the pasta scattered with generous handfuls of breadcrumbs.