Broccoli and Kale Bake
A good way to use your kale or cavolo nero. Leave the sausage meat out to make a vegetarian alternative
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45 mins
-
Serves 2
1 Hour
Serves 6
What you'll need…
- 1 Large leek
- 400g Purple sprouting broccoli
- 100g Spinach
- 3 Garlic cloves
- 40g Unsalted butter
- 15g Fresh thyme
- 2 Tablespoons plain flour
- 1 Litre semi skimmed milk
- 450g Dried macaroni
- 30g Parmesan cheese
- 150g Mature cheddar cheese
- 50g Flaked almonds
The method
1
Pre-heat your oven to 180ºC.
2
Trim and wash your leek, then slice. Peel and chop your garlic and chop the broccoli stalks, reserving the florets for later.
3
Place the chopped veg into a large casserole pan over a medium heat with the butter. Then remove the thyme leaves from the stem and add to the pan. Cook for 15 minutes or until softened, stirring regularly.
4
Stir in the flour, followed gradually by the milk. Simmer for 10 minutes or until thickened, making sure to stir regularly.
5
Cook your pasta according to packet instructions and then drain.
6
Grate the most of the cheddar and parmesan and add in to the sauce and mix well. Pour into a blender with the spinach, blitz until smooth.
7
Season to your liking, then stir through the pasta and broccoli florets, add a splash of milk if it's looking too thick.
8
Transfer to a baking dish, grate over the remaining cheddar and sprinkle over the almonds. Bake for 30 minutes or until golden and bubbling. Enjoy!
Recipe from Jamie Oliver
