Sesame Noodle with Kale

  • 1 large bunch kale (1 ¼ to 1 ½ lbs)
  • 12 oz. udon, buckwheat noodle, or fettuccine
  • 2 tbs. sesame oil or to taste
  • 2 tbs. soy sauce or to taste
  • 2 tbs. white or black sesame seeds
  1. While 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.
  2. Still holding kale in a bunch, slice remaining stem and leaves as thin as you can.
  3. Set aside kale in colander and rinse.
  4. When water has come to a boil, add pasta and cook for 5 minutes less than cooking time indicated on package.
  5. Add kale stems and leaves in a few batches, pressing down with back of spoon.
  6. Continue cooking, uncovered, over high heat until kale and pasta are tender, about 5 minutes.
  7. Drain pasta and kale and return to pot.
  8. Add sesame oil and soy sauce and toss.
  9. Add sesame seeds and toss again.
  10. Serve hot or at room temperature.
  11. Makes 4 servings.

I make this dish when I’m short on time because it cooks in about 15 minutes. Serve with sesame green beans and spinach, egg & tofu soup.


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