Celery ribbons tossed with kale, garlic and pumpkin seeds

• small celery root1

  peeled

• lemon↗1

  juiced

• pumpkin seeds↗40g g
• extra virgin olive oil↗2 tbsp tbsp
• butter↗15g g
• thyme sprigs↗4

  leaves removed

• garlic↗2 дрібно нарізані зубчики

  2 finely chopped cloves

• dried chili flakes↗½ ч.л. tsp
• kale↗1 пучок

  leaves separated from stems, stems sliced, leaves shredded

• pecorino↗20g g

Step-by-step instructions

1. 1

   Using a good vegetable peeler, cut long wide strips (about the width of pappardelle) around the whole celery root, placing them in a bowl of water with lemon juice until you have plenty of ribbons. Take more than needed if you were making pasta.

2. 2

   Dry‑roast the pumpkin seeds in a pan until they puff up and crack. Set aside.

3. 3

   Bring a large pot of salted water to a boil. Add the celery for 1 minute, then drain, leaving a little water. In a non‑stick pan heat the olive oil and butter until the butter melts and foams. Add thyme, garlic and chili.

4. 4

   Cook the garlic mixture for 5 minutes until aromatic and almost golden, then add the kale stems and stir, cooking a few more minutes. Add the pumpkin seeds and kale leaves, season and squeeze a little lemon juice. Raise the heat and add half of the grated cheese, stir. Add the celery and a splash of the cooking water, toss, raising the pan until the sauce becomes glossy. Divide onto plates, sprinkle with more cheese and serve.