Ditaloni with Spicy Crunchy Kale

By Julia Lee Tambor
August 14, 2013
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Author Notes:

Throw your kale into a skillet with some pasta, aromatic garlic, amazing extra virgin olive oil and some chillies and you are good to go.

Julia Lee Tambor

Serves: 8

  • 1 packet ditaloni or pasta of your choice
  • 1 bunch kale
  • 3 tablespoons extra virgin olive oil
  • 2 pieces garlic, crushed
  • 1 tablespoon chilli flakes
  • 1 pinch salt and pepper
  1. Boil the pasta until al dente.
  2. Chop the kale, leaving out the stems, into medium size pieces.
  3. Heat a large skillet, add in the olive oil then sautee the garlic until golden.
  4. Add the kale and chillies to the garlic and oil and sautee until the kale becomes a little bit crispy, about 5-8 minutes.
  5. Drain pasta and add to the kale mixture, season with salt and pepper.
  6. Mix well and serve.

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