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.
- 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
- Place a saucepan of water on the stove, add some salt and bring to boil. Add fettuccine and cook until al dente.
- 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.
- Cook until kale is wilted and the butter smells nutty, and then remove from heat.
- Stir in capers and cooked fettuccine, add cracked pepper and squeeze over lemon juice.
- Serve immediately.