Kale Flower & Lemon Spaghetti

Are you wondering what to do with your kale flowers once your kale plant has begun to bolt or nears the end of its life?  Kale flowers provide you with a delicious, nutrituous and colourful second crop which should never be wasted.  The bright yellow flowers are sweet tasting with a slightly peppery taste.  They can be enjoyed raw, or cooked in just seconds for a quick and easy addition to many savoury dishes.

One really quick and easy way to use kale flowers is in this recipe for Kale Flower and Lemon Spaghetti….

Ingredients (to serve 2)
160g spaghetti; 2 cloves crushed garlic; juice of half a lemon; 1 teaspoon lemon zest; 2 tablespoons olive oil; large bunch kale flowers on stems, loosely chopped; salt and pepper to taste (any brassica flowers can be used, we also have an abundance of flowering broccoli at the moment which is truly delicious!)

Bring a large pot of water to the boil. Cook spaghetti until just before it is ready to eat. Drain and set aside. In a large pan, heat the olive oil over a medium heat. Add the crushed garlic and lemon zest and cook gently for a few minutes, being careful not to burn the garlic. Add the kale flowers and cook for one further minute. Add pasta, lemon juice, salt and pepper and mix together. Serve immediately.

For those of you who like a little extra zing in your food you can sprinkle in a few chilli flakes.  Carnivores may wish to add a little crispy bacon to the dish.

Kale flowers