It’s kale time…but sometimes we don’t know how to use it. A dear friend of mine, has a beautiful organic farm near Reggio Emilia: she grows a nice garden with a lot of this seasonal vegetable (if you are near Reggio Emilia, I suggest to visit this farm …they also produce a special Parmigiano Reggiano); she tells me that a lot of her clients don’t know how to cook kale and ask always for new recipes. You can consider it like chards or turnip tops: just boil them in water and then sauté with extra virgin olive oil and garlic to obtain a simply side dish. But you can also use it to make a salted quiche, a pesto, to enrich a vegetable soup…In this case we cook it to season a short kind of pasta, Malloreddus, (a traditional pasta from Sardegna)…you can also use short penne or orecchiette…

Tell me if you like them 😉

Ingredients (for 4 people):

  1. Malloreddus (typical pasta from Sardegna) 320 gr
  2. Kale 600 gr
  3. Precooked chickpeas 250 gr
  4. 1 leek
  5. a clove of garlic
  6. red chili pepper
  7. extra virgin olive oil q.s.

salt q.s.


  1. Wash the leaves of kale and cook them in boiling water for about ten minutes; drain and cool, squeeze well and cut into small pieces. Keep them aside.
  2. Cut the leek into fine slices and brown it in a saucepan with a drizzle of extra virgin olive oil.
  3. Add chickpeas (washed and drained).
  4. Cover with water and cook for about 15 minutes; room to taste and blend to obtain a smoothe cream.
  5. Bring the water to a boil and cook the pasta; it will takes about 10/12 minutes (check for the cooking time on the package).
  6. Meanwhile, put a clove of garlic in a large pan with two tablespoons of extra virgin olive oil.
  7. Add the kale and a teaspoon of chili powder; cook for a few minutes; add salt to taste; remove the garlic.
  8. Drain the pasta and sauté with the black cabbage.
  9. Pour a ladle of chickpea cream in the centre of a plate; place the pasta on top and serve with another pinch of red chili pepper.