Our Kale comes from Thurmaston.

What do I do with it?
Kale dates back to the middle ages when it was one of the most common greens. It is a head-less cabbage and is packed with vitamins and minerals (iron, folic acid, calcium, vitamins C, K and A to name but a few).

Spicy Kale and Almond Pesto Pasta

Bag of kale
120g dried penne pasta
1/2 cup whole almonds, toasted
11/2 tablespoons garlic (about 5 large cloves)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Juice of two lemons, divided
2 & a bit tablespoons extra-virgin olive oil
330g can white (cannellini) beans, rinsed and drained
pinch salt
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper

1. Cut lower stems from kale. Steam kale over an inch of boiling water for 5-7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain.
2. Meanwhile, place almonds in a food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed.
3. In a medium bowl, toss beans with juice of one lemon and a pinch of salt.
4. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add crushed red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.