Creamy Red Russian kale & garlic pasta

Red Russian kale has tender, sweet leaves with a slightly peppery flavour, making it perfect for both cooked dishes and salads.

Ingredients

• 250g pasta (penne, fusilli, or tagliatelle)
• 200g Red Russian kale, stalks removed and leaves roughly chopped
• 2 tbsp olive oil
• 4 cloves garlic, finely sliced
• 1 small onion, finely diced
• 150ml double cream
• 50g grated Parmesan cheese
• Juice of ½ lemon
• Salt and black pepper to taste
• Optional: pinch of chilli flakes
• Optional: cooked chicken or crispy bacon pieces

Method

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
2. While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
3. Add the onion and cook for 5 minutes until softened. Stir in the garlic (and chilli flakes if using) and cook for a further minute.
4. Pour in the cream and simmer gently for 2 minutes. Stir in the Parmesan and lemon juice.
5. Two minutes before the pasta is done, add the chopped kale to the same pan. Drain both together, reserving a cup of the cooking water.
6. Add the drained pasta and kale to the sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Season with salt and freshly ground black pepper and serve immediately.

Tip

For a heartier autumn meal, stir through:

• Sliced mushrooms fried in butter
• Grilled chicken thighs
• Crumbled sausage meat
• Toasted walnuts for extra crunch

Serve with warm crusty bread and a simple tomato salad. The sweetness of Red Russian kale works beautifully with lemon and Parmesan, making this a great way to showcase the variety's flavour.