Fettuccine in Burnt Butter Sauce with Kale & Capers

Kale has a wonderful reputation. Regularly referred to as a ‘super food’ this gorgeous vegetable is packed with antioxidants and is said to have cancer preventative benefits.

I have just started growing my own kale and have found that it is super easy to grow but unfortunately I have limited garden space at the moment and find that I am using it faster than I can grow it.

Luckily this week I found a green grocer in my local area that has added kale to their permanent stock. This saves me a 30-minute drive on the weekend to the closest street market in Warwick. I’ve looked everywhere in Warwick but apart from this street market, I haven’t been able to find fresh Kale anywhere.

Kale can be used in so many ways, in salads and soups, blended into green smoothies or added to stir-fries, just to name a few. This recipe for fettuccine in burnt butter sauce with kale and capers is an indulgence that can be enjoyed relatively guilt free. Although it contains calorie-laden butter, the kale is super good for you so it cancels it out.

Anyway, enjoy it and let me know how it turned out for you.

Fettuccine with Kale and Capers


  • 250g Fettuccine
  • 100g Butter
  • 1 cup Kale – roughly chopped
  • 1 Clove of Garlic – finely chopped
  • 2 tbsp capers
  • Half a lemon
  • Sea salt & cracked pepper


  1. Place a saucepan of water on the stove, add some salt and bring to boil.  Add fettuccine and cook until al dente.
  2. Meanwhile, place cubed butter into a fry pan and melt over a medium high heat. When the butter starts to froth add garlic and kale.
  3. Cook until kale is wilted and the butter smells nutty, and then remove from heat.
  4. Stir in capers and cooked fettuccine, add cracked pepper and squeeze over lemon juice.
  5. Serve immediately.