Green “pasta” and tomato sauce


Red meat & dark greens tops up iron

This is a dinner for 4. I am no big fan of pasta and didn’t fancy making meat balls after a long week end away. Instead of meat balls I made pork ribs. To replace the spaghetti, I used  some spring greens.


Cale leaves or spring greens

Cale leaves or spring greens

  •  500 grs of spring green (rolled & cut) 
  •  600 grs of pork ribs chopped 
  • Half a tea spoon of garlic granules
  • Half teaspoon of black ground pepper
  •  Half a teaspoon of dry thyme 
  • Salt
  • 1 small onion
  • 1 tin of chopped tomato 
  • Rapeseed oil
  • Sesame seeds


The sauce: Wash and cut the ribs. Season them with pepper, thyme, and garlic and salt. Mix well and set aside to marinate for 10 minutes.In the meantime, chop the onion and brown it on 3 table spoons of hot oil.

Now delicately place the meat in the pan with the onion and fry it until brown on all sides. This should take 10 minutes in high heat.  Keep stirring and do not let it stick to the bottom of the pan. By now, there should be no more water coming from the meat.

I like it when my meat falls off the bones. For the same result, add 250ml of water and let the meat simmer for another 20 minutes. When the water dries out, and the meat is cooked to preference, add the chopped tomato and fry until the water from the tomato dries out and the tomato has lost most of it sweetness.

Add 100ml of water and let simmer for another 5 minutes until the sauce attains the preferred consistency. Set aside.


Rolled and cut cale leaves

Now on to the “pasta”:

Boil 1l of water, add a teaspoon of salt, glug of rapeseed oil and the chopped greens.

Let it boil for 5 minutes (like pasta). Remove from boil, rinse with hot water and serve immediately.

Sprinkle with pinch of sesame seeds for presentation.

Bon appétit!