• Time: 1hr
• Servings: 4

Ingredients:

• 350g kale (washed, with tough stems removed)
• 4 garlic cloves
• 1 lemon
• ½ tsp chili flakes
• 2–3 handfuls of Parmesan
• ¼ tsp fish sauce
• Olive oil
• 500g dried pasta

Method:

1. Peel and gently fry the garlic in olive oil until fragrant and golden, at least 10 minutes. Do not chop or smash. The longer you do this, the more pronounced the garlic flavour will be at the end.
2. Boil the kale in slightly salty water for 5 minutes, reserving the kale water. You may need to do this in batches.
3. Blend the boiled kale, adding some reserved kale water to achieve a smooth texture. This can take 10 minutes but keep tasting to check for consistency.
4. Add the garlic and its cooking oil to the blender and blend with the kale until fully combined. At this point, you can freeze the sauce to use another time if wanted.
5. Cook the pasta according to package instructions and reheat the kale sauce in a pan over low heat at the same time.
6. Add chilli flakes, a squeeze of lemon juice, fish sauce, black pepper and parmesan to the sauce, adjusting to taste.
7. Combine the cooked pasta with the kale sauce, tossing to coat evenly. Add pasta water as needed to loosen the sauce and help it cling to the pasta.
8. Serve immediately, garnished with extra Parmesan.

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