Free Healthy Recipe - Mediterranean Octopus with olives and kale
Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free
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.
1 cloves garlic, crushed
1 fennel diced finely
2 medium carrots peeled and diced
1 small chilli deseeded and diced
800 grams canned tomatoes
720 grams tenderised medium octopus, cleaned and cut into bite sized pieces
150 grams Kalamata olives, drained
¼ cup basil - fresh, roughly chopped
1 bunch kale, stalks removed and roughly chopped
pinch cracked black pepper
Heat 1 tbs olive oil in a wide sauce pan and add the garlic, fennel and carrots to saute for 2 - 3 minutes.
Makes 4 servings
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