In this dish I used tenderised octopus, available from the fish shop. Ask your fishmonger to clean the octopus since he's the expert and it's a pretty horrid job.The way to tell if the octopus is tender is the texture of the tentacles: they should feel limp, not bouncy. Don't make the mistake of cooking it for too long, or it will toughen up again.
Heat 1 tbs olive oil in a wide sauce pan and add the garlic, fennel and carrots to saute for 2 - 3 minutes.
Stir though the chilli,tomatoes and octopus and bring the sauce to a low simmer. Cook for 45 minutes.
While the sauce is cooking, preheat the oven to 180C.
Heat the remaining olive oil in a baking dish and toss through the kale to coat with oil.
During the last 5 minutes of cooking, place the baking tray in the oven to wilt the kale.
Stir through the olives, and basil.
Season with cracked black pepper and serve the octopus sauce over the kale.
Makes 4 servings
|Prep Time:||25 mins|
|Cooking Time:||45 mins|
|Ready in:||70 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||1 g|
|Total Carbohydrate||33 g|
|Total Protein||33 g|
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