For the sauce
1 teaspoon of sea salt
2 large handfuls of Cavolo Nero, or kale leaves only, washed thoroughly, with the inner stalks removed and discarded
1 leek, top and tailed, cut in half lengthways and washed thoroughly
4 to 5 cloves of garlic, peeled
100ml extra virgin olive oil
For the noodles
4 Large Courgettes, spiralised
100g finely grated parmesean
Put a large Pan of water on to boil.
While the water is coming to the boil you can make your noodles. Simply top and tail the courgettes, spiralise them then place them into a large bowl. Set aside.
Once your water is boiling, add the salt then drop in the leek and garlic cloves. Boil for 3 minutes, add the Cavolo Nero leaves and boil for another 3 minutes, no longer.
Using tongs, move the veg to a blender. Its ok if a little of the water makes it into the blender, this will help liquidize the sauce. Add the olive oil, blend on high speed until you have a vivid green puree the same consistency as double cream. If it’s a bit on the dry side, just add a little more of the cooking water. Have a taste then season to your liking with salt and pepper.
Now pour the sauce over the courgetti, toss gently then quickly and evenly place the sauce coated courgetti onto 4 plates. Sprinkle over some finely grated parmesan and eat immediately.