Kale noodles with chili and anchovies

Introducing our exquisite kale noodles with a delicious hit of chili and the unique taste of anchovies. This combination offers a timeless culinary harmony, as the saltiness of the anchovies perfectly complements the robustness of the greens. The umami-rich anchovies enhance the flavor of our al dente pasta, creating a tantalizing experience for your taste buds. With every forkful, prepare for a savory journey that celebrates the marriage of traditions and flavors. Treat yourself to this perfect mix of textures and sensations that will leave you wanting more.

Ingredients

250g penne or other tube-shaped pasta
4 tbsp olive oil
1 red chili pepper, finely chopped (seeds in or out – it’s entirely up to you
2 cloves of garlic, finely chopped
4 anchovies, finely chopped
200g young kale, chopped
Juice 1?2 lemon
50 g Parmesan, half finely grated, half planed

Tip

The age of kale
The cooking time for kale depends on its age.
Younger stems can be cooked in a little oil;
Older leaves need to be steamed in a spritz
of water. Anchovies and strong vegetables are included
a classic partnership, but if you are vegetarian,
Swap the anchovies for crumbled ones
Add vegetarian goat cheese and just stir
through at the end.Healthy benefits
Tenderstems deliver five times the amount of active ingredient
Anti-cancer compounds called glucosinolates
regular broccoli. They are an excellent source for
Vitamins A, C and folic acid are special

Preparation steps

Cook the pasta.
While it is cooking, heat half the oil in a saucepan.
Sizzle the chili, garlic and anchovies in the heated oil.
Add the kale to the pot.
Gently sauté the kale until tender.
Add a drop of water if needed to cook the kale.
Drain the pasta, reserving a few tablespoons of water.
Pass the pasta and water through the cooked kale.
Add the rest of the olive oil, lemon juice and grated Parmesan.
Mix all ingredients together.
Serve the dish sprinkled with Parmesan shavings.

Nutritional Information

kcal	fat	saturates	carbohydrates	Sugar	fiber	protein	Salt
792	34g	8g	98g	5g	7g	30g	1.42g

Equipment and tools

Pot for cooking pasta
frying pan
dulcimer
Knife
grater
Juicer

Allergen information

This recipe contains anchovies and parmesan, which may not be suitable for those with fish or dairy allergies. If you are concerned about the allergens, please substitute or omit these ingredients as needed.

Storage and leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Heat in a skillet or microwave until warmed through before serving.

beneficial for our immune system. Kale is also rich in fiber, which aids digestion and promotes a healthy gut. In addition, it contains antioxidants such as carotenoids and flavonoids, which help protect our cells from damage caused by harmful free radicals.

Chili, on the other hand, is known to have numerous health benefits. It contains a compound called capsaicin, which gives it its spicy taste. Capsaicin has been found to have anti-inflammatory properties, boost metabolism, and may even help with weight loss. It can also help clear congestion and relieve pain.

Anchovies are small fish that are full of essential nutrients. They are an excellent source of omega-3 fatty acids, which are known for their anti-inflammatory effects and have positive effects on heart health. Anchovies also contain a lot of protein, calcium and vitamins such as vitamin D and vitamin E.

The olive oil used in this recipe is a heart-healthy oil that is high in monounsaturated fats. It is associated with a reduced risk of heart disease and may help lower cholesterol. Olive oil also contains antioxidants and anti-inflammatory compounds that may contribute to overall health.

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Finally, the lemon juice gives the dish a refreshing taste while providing a good amount of vitamin C. Vitamin C is important for a healthy immune system, collagen production and helps improve iron absorption.