#cropdrop

Ingredients

2T oil

Half a courgette, chopped into rounds

A small leek, chopped into rounds

3 cloves of garlic, sliced

5 mushrooms, sliced

A pinch of Italian herbs

A pinch of smoked paprika

Salt and pepper to taste

A handful of torn kale

A little cold water

250g pasta

1. Boil the kettle and put the pasta on

2. Heat the oil over a medium heat in a large skillet/frying pan with a lid. Add the garlic and leeks and fry, uncovered, for a couple of minutes. 

3. Add in the courgette, mushrooms, herbs and spices and fry for another 5 minutes or so. Check on the pasta and give it a stir.

4. At the last minute, add a splash of water into the pan, throw in the kale and cover the pan. Let it go for about 30 seconds so the kale is just wilting.