250g pasta
4 Tbsp olive oil (Dunford Grove)
Pinch or two chilli flakes
2 garlic cloves
4 anchovies or 12 black olives (stoned)
200g kale (about 1 bunch), stalks removed (Ettrick Gardens)
Juice of ½ lemon
50g parmasan cheese, grated


  1. Bring a large pot of heavily salted water to the boil.
  2. Meanwhile in a large frypan add the oil, anchovies and garlic.
  3. Cook over a moderate heat until the anchovies melt into the oil, add the kale and cook for a few minutes so that the kale wilts (about 2-4 minutes).
  4. Cook the pasta as directed on the packet or if fresh for 2-3 minutes, drain ensuring that you reserve 1 cup of the cooking water.
  5. Add the cooked pasta to kale, squeeze over the lemon juice, season with salt and cracked pepper and a handful of freshly grated parmesan.
  6. Toss well to combine, add 1-2 tablespoon of the cooking water to loosen up the juices in the pan, toss again to combine adjust seasoning and serve with more parmsan cheese.



Serves 4

Thank you to Ettrick Gardens for providing the kale for the demonstration

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