Make something different with kale than traditional Dutch stew.
Ingredients
for 4 people
30 min preparation time
- 200 g chorizo
- 250 g cherry tomatoes
- 800 g kale (fresh leaves)
- 2 cloves of garlic
- 60 g pine nuts
- 80 g freshly grated parmesan cheese
- 4 tbsp olive oil
- 500 g spaghetti
- 2 tbsp butter
- extra needed:food processor, hand blender, mortar
Preparation method
- Slice the chorizo. Wash and halve the tomatoes. Wash the kale leaves, remove stiff stems and veins and roughly chop the leaf. Peel the garlic and chop coarsely. Toast the pine nuts briefly in a dry frying pan. Grind or mash the cabbage with the garlic, 40 g pine nuts, 40 g Parmesan and the oil into a smooth pesto.
- Cook the spaghetti in salted water according to the instructions on the package. Meanwhile, heat the butter in a frying pan and fry the chorizo with the tomatoes. Drain the spaghetti and mix the pasta with a dash of cooking water and the pesto with the chorizo and tomatoes. Season with freshly ground pepper and salt. Divide the pasta between warm deep plates and sprinkle with the remaining pine nuts and Parmesan.
You can find more recipes with kale in the February issue of Santé.
Recipe and image:Beeldigbeeld/Stockfood/Julia Hoersch
