This is a classic Italian way to serve Kale, it’s a beautiful sauce, thick and velvety with a huge fresh green kick to it. However instead of spaghetti I have paired it with fresh courgette noodles, otherwise known as “Courgetti”they are so much better for you. This dish is perfect for winter when mineralizing greens are much needed for keeping us healthy and in top fighting form to ward of any nasties and not to mention its also totally delicious and so so easy to make. You can use any kind of Kale or Cavolo Nero, personally I prefer Cavolo Nero, as it’s the most intense green, which means more minerals and I also happen to love the buttery dark green intense flavor of it. Make sure the sauce is piping hot when you pour it over the noodles as this will make sure the noodles are warmed through and not cold by the time you get to eat it. Its an elegant and delicious way to enjoy one of my favourite winter veg. Be sure to use really good quality olive oil, its full of healthy fats and grassiness of it goes well with the flavours of the kale.
Kale sauce with courgetti
serves 4 to 6
For the sauce
1 teaspoon of sea salt
2 large handfuls of Cavolo Nero, or kale leaves only, washed thoroughly, with the inner stalks removed and discarded
1 leek, top and tailed, cut in half lengthways and washed thoroughly
4 to 5 cloves of garlic, peeled
100ml extra virgin olive oil
For the noodles
4 Large Courgettes, spiralised
100g finely grated parmesean
Put a large Pan of water on to boil.
While the water is coming to the boil you can make your noodles. Simply top and tail the courgettes, spiralise them then place them into a large bowl. Set aside.
Once your water is boiling, add the salt then drop in the leek and garlic cloves. Boil for 3 minutes, add the Cavolo Nero leaves and boil for another 3 minutes, no longer.
Using tongs, move the veg to a blender. Its ok if a little of the water makes it into the blender, this will help liquidize the sauce. Add the olive oil, blend on high speed until you have a vivid green puree the same consistency as double cream. If it’s a bit on the dry side, just add a little more of the cooking water. Have a taste then season to your liking with salt and pepper.
Now pour the sauce over the courgetti, toss gently then quickly and evenly place the sauce coated courgetti onto 4 plates. Sprinkle over some finely grated parmesan and eat immediately.