Yield: 4 servings
|1 large||Bunch kale|
|\N \N||(1 1/4 to 1 1/2 lbs.)|
|12 ounces||Udon; soba, spaghetti or fettuccine|
|2 tablespoons||Fettuccine; or to taste|
|2 tablespoons||Tamari; or to taste|
|2 tablespoons||Toasted white or black sesame seeds|
4 SERVINGS VEGAN
This recipe demonstrates a practical way to boil pasta and a green vegetable together in one pot to create a colorful entree. 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.
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.
SERVING: 404 CAL.; 16G PROT.; 11G TOTAL FAT (1G SAT. FAT); 63G CARB.; 0 CHOL.; 1,307MG SOD.; 5G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 42 Converted by MM_Buster v2.0l.