
What to have for supper can be a vexed question here at times as we try to work round our offspring who number a vegetarian, a cheese-hater, and a fair omnivore who yet avoids fruit and vegetables when possible. A suggestion of Kale and Chickpea Curry (which sounds good in Sarah Raven's Garden Cookbook
and may yet appear on the table) was greeted with a resounding 'No', but tonight, with one member of the family away and another one out for Edinburgh's finest fish and chips, that kale had to be used, so I opted for Hugh F-W's Pasta with Greens, Garlic and Chilli from River Cottage Veg Every Day.
The verdict on this was "tasty, warming, filling - and virtuous", and it's quick, simple and cheap as well. While you're waiting for your pasta water to come to the boil you gently cook an onion, garlic and chilli in olive oil. Then when the pasta has about three minutes left to go, toss your greens in with it (I used chard along with my kale), and when done combine the lot, drizzle with oil if liked, and have plenty of Parmesan ready. One of the variations given involves adding a tin of chickpeas (and adjusting other flavours) for a more substantial dish; I used mixed beans instead. because that's what I had, and I'd do the same again.
The picture is Kale Field, Beaumont Quay by Robert Buhler.