Kumara leaf tagliatelle

There’s a new leaf in the superfood stakes. Or is it so new? Kumara leaves are becoming popular not because of their novelty value but because recent research undertaken in the USA recognizes that the leaves have three times more vitamin B6, five times more vitamin C, and almost 10 times more riboflavin than the actual kumara. Nutritionally they are similar to Mr Superfood, spinach. However, they have less oxalic acid. Kumara leaves are available from specialist greengrocers, farmers’ markets and, of course, growers. They are great in smoothies, stir-fries or sautéed with garlic and combined with a little coconut cream. Spinach leaves could replace the kumara leaves in this recipe.

Ingredients

125 g	Kumara leaves, stalks removed (Main)
150 g	Tagliatelle pasta (Main)
3	Garlic cloves
½ tsp	Salt
1 Tbsp	Olive oil
1 small	Red capsicum, sliced
50 g	Fresh mozzarella

Directions

1. Wash and finely slice the kumara leaves.
2. Bring a large saucepan of water to the boil and cook the pasta until al dente. Add the kumara leaves during the last 2-3 minutes of cooking.
3. Meanwhile, crush the garlic and salt together with a heavy knife, until a paste forms. Heat the oil in a non-stick frying pan and stir-fry the capsicums and garlic, until just tender.
4. Drain the pasta and kumara leaves well and add to the capsicum mixture. Toss to combine.
5. Serve topped with the mozzarella.

More of Jan's vege dishes

• Little greek-style vol au vents
• Shanghai cabbage fritters