Cheap & Healthy Comfort food Cooking with leftovers Meals: lunch or dinner Pasta Quick and easy Vegan Vegetarian Winter

Cooking with leftovers: kale & olives spaghetti

A healthy and tasty variation on the classic “garlic & chili spaghetti”, that allows you use up those kale leftovers.


Ingredients  (serves 1 )

  • 70 gr spaghetti
  • a handful of baby kale leaves ( purple & green)
  • 5-6 black pitted olives
  • 2 garlic cloves
  • few chili flakes
  • extra-virgin olive oil
  • sea salt

Boil some water in a medium pot, add some sea salt and cook the spaghetti according to packet instructions. In the meantime, in a small non-stick pan add a sprinkle of good quality olive oil, the garlic cloves cut in two and the chili flakes. Let them warm and release the flavors in the pan at medium heat for one minute or two. Then add the roughly chopped baby kale leaves and the olives cut in two. Let the vegtables swat in the pan for a few minutes at low/medium heat then, when the pasta is ready and drained, add it to the pan and let it on the hob for 30 seconds, stirring well. Serve and enjoy!

For more ideas on reducing leftovers, you can also have a look at

Rice and quinoa spaghetti with raw spinach pesto

Bresaola, baby kale and clementine salad

Potatoes and herbs frittata

Courgettes, watercress and rocket soup




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