Creamy curly kale spaghetti with bacon

main dish winter winter
Total: 40 min. | Active: 40 min.

This could be the healthiest spaghetti there is. At least, it is if you leave out the bacon. But this gives the dish a special note, so I'd only recommend the meat-free version to vegetarians. Curly kale is a superfood and contains important nutrients, antioxidants, minerals and dietary fibres, as well as being packed with vitamins (vitamins C, A and K, and folic acid). Walnuts, too, provide many nutrients, protein, vitamins and minerals. The same goes for aronia berries, which support our immune system thanks to their vitamin C content. With this dish, we're ready for winter.

Nadja - LouMalou

Ingredients

for 4 person

Nuts and aronia berries
70 g walnuts, roughly chopped
10 g dried aronia berries
1 tbsp maple syrup (or Yacon syrup)
Spaghetti
500 g spaghetti (wholegrain)
  salted water, boiling
Bacon and curly kale
250 g smoked boiled bacon, thinly sliced
600 g kale
3 dl single cream
1 tsp vegetable bouillon powder

How it's done

Nuts and aronia berries

Mix the nuts, aronia berries and syrup together well. Caramelize for a few minutes in a non-stick frying pan, remove from the heat, allow to cool.

Spaghetti

Cook the spaghetti in salted water as per the packaging instructions until al dente, drain, keep warm.

Bacon and curly kale

Without adding any oil, fry the bacon in a non-stick frying pan until crispy. Use scissors to remove the curly kale from the stalks, wash. Add to the bacon while still a little wet and sauté until soft. Add the cream and stock, bring to the boil. Mix the curly kale into the spaghetti, divide onto plates, scatter the nuts and aronia berries over the top.

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