John Myers
Kale with Difference
The perfect kale with difference recipe with a picture and simple step-by-step instructions.
- 500 g Kale fresh
- 400 g Fusilli
- 2 Clove of garlic
- 1 Red Onion
- 400 ml Poultry stock
- 100 g Parmesan cheese
- 100 g Pine nuts
- 2 tbsp Sultanas
- 1 Red Chilli pepper fresh
- Blanch the kale in plenty of boiling water for 10 minutes, drain, quench and drain well. Cook the penne in plenty of boiling salted water according to the instructions on the packet, then drain and drain.
- Cut the pepper into thin rings. Cut the garlic cloves into thin slices. Briefly sauté both in a hot pan with 2 tablespoons of butter. Finely dice the onion and sauté. Roughly pluck the kale and add together with the sultanas. Deglaze with poultry stock, bring to the boil and season with salt, pepper and freshly grated nutmeg. Stew for 5 minutes over medium heat. Mix in 1 tbsp butter. Mix in the pine nuts and Parmesan. .
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