Pasta with kale and corned beef

Name: Pasta with kale and corned beef
Total time: 780 s
Yield: 1 person
Cuisine: British
Ingredients: 90 g pasta; 1 piece garlic; 50 g corned beef; 1 handful kale; 1 tablespoon olive oil; 30 ml water; 1 pinch black pepper

Hurry @hurry

Bristol, England, United Kingdom

A light oil pasta that matches the taste of corned beef with the bittersweetness of kale. The scent of black pepper goes well with it.

Be careful because the corned beef is very salty!

A light oil pasta that matches the taste of corned beef with the bittersweetness of kale. The scent of black pepper goes well with it.

Be careful because the corned beef is very salty!

Hurry @hurry

Bristol, England, United Kingdom

A light oil pasta that matches the taste of corned beef with the bittersweetness of kale. The scent of black pepper goes well with it.

Be careful because the corned beef is very salty!

A light oil pasta that matches the taste of corned beef with the bittersweetness of kale. The scent of black pepper goes well with it.

Be careful because the corned beef is very salty!

Saved

Ingredients

13 mins

1 person

90 gpasta
1 piecegarlic
50 gcorned beef
1 handfulkale
1 tablespoonolive oil
30 mlwater
1 pinchblack pepper

Saved

Steps

13 mins

1

Boil pasta with 1% salt water.
2

Finely chop the garlic and saute with olive oil.

Cooking garlic
3

When the garlic smells good, add corned beef and turn off the heat. Crush the corned beef into pieces with a fork.
4

Cut the kale into pieces that are easy to eat and put them in a pasta pan 30 seconds before boiling.
5

Add pasta, kale and water(Not boiled juice) to step3, mix.
6

Serve on a plate and sprinkle with black pepper. Enjoy it while it's hot!

Tips

Cooking garlic

Garlic has a starch.This starch is saccharified by slow heating, making it tastier.This is the same mechanism that makes potatoes sweeter by heating them at a lower temperature for a longer period of time.There is a green germ in the centre of garlic clove if the garlic is not fresh.This is more easily burnt than other parts of the garlic.It is therefore important to remove this for a homogeneous finish.Based on the above, here is a tasty heating method for using garlic for flavouring.