Sesame Noodles with Kale

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Sesame Noodles with Kale

4 Servings

 

This recipe demonstrates a practical way to boil pasta and a green

vegetable together in one pot to create a colorful entrée. You'll

start out with a huge amount of kale, but the greens shrink

dramatically as they cook. Just be sure to use a very large pot.

 

1 large bunch kale (1 1/4 to 1 1/2 lbs.)

12 oz. udon, soba, spaghetti or fettuccine ]

2 Tbs. toasted sesame oil or to taste

2 Tbs. tamari or to taste

2 Tbs. toasted white or black sesame seeds

While you are bringing a large pot of water to a boil, hold bunch of

kale together, slice off and discard thickest part of stem (about 1

inch). Still holding kale in a bunch, slice remaining stems and

leaves as thin as you can. Set kale in sinkful (or large bowl) of

water and swish vigorously to remove any grit. (Repeat this process

with fresh water if kale seems especially sandy.) Lift out kale,

place in colander and rinse thoroughly.

 

When water has come to a rolling boil, add pasta and cook for 5

minutes less than cooking time indicated on package. Add kale stems

and leaves in a few batches, pressing down with back of large spoon

to submerge each batch. Continue cooking, uncovered, over high heat

until kale and pasta are tender, about 5 minutes. (Kale tends to

remain on top of pasta. Press it under water from time to time with

back of large spoon.)

 

Drain pasta and kale and return to pot. Add sesame oil and tamari and

toss with fork. Taste and add more sesame oil and tamari if

necessary. Add sesame seeds and toss again. Serve hot or at room

temperature.

 

PER serving: 404 CAL; 16 G PROT; 11 G TOTAL FAT (1 SAT. FAT); 63 G

CARB.; 0 MG CHOL; 307 MG SOD.; 5 G FIBER