Kale is part of the cabbage family like cabbage, broccoli, cauliflower, Brussels sprouts; brassica oleracea is among the most nutrient dense foods on the planet, for this reason it is becoming very popular. It is rich in vitamin A, K, E, B6, Manganese, Calcium, Copper, Potassium and Mgnesium. Moreover it contains antioxidants and has antinflammatory qualities.
1/2 kg kale
1/2 kg Pasta
Wash the leaves and cit them in bits. Steam cook the kale, then put it in a casserole with some olive oil and salt to taste, then cook it on slow heat. When ready you can already use it to mix with the pasta which has been previously boiled in hot water containing 2 spoonfuls of salt. Add a few spoonfuls of olive oil and vegan grated cheese. You can use gluten free pasta for gluten free option.
I usually use the food mixer to make the kale into a cream as kids are not always happy to find bits of leaves in their pasta, they’re not really keen on Kale and this is a really easy way to serve this great vegetable without them complaining.