Have you heard? You are supposed to have at least four servings of dark leafy greens each week – that includes spinach, kale, and Swiss chard.
This leafy green used here is high in calcium (more so when it’s been cooked), iron, folic acid, and vitamins C and A. This recipe’s great because it’s satisfying and flavourful, and it’s so darn quick and simple to make! It’s also a dish that will incorporate nutritious sea vegetables (i.e. seaweeds) into your diet. Can be eaten hot or cold (makes a great out-of-the-house meal).
Yield: Makes about 3 servings
- 1 large bunch green or black kale (about 8oz)
- 1 (8-oz) package soba noodles (or spaghetti noodles if unavailable – preferably wheat free)
- 3 tbsp tamari or shoyu soy sauce
- 3 tbsp toasted sesame oil-packed
- 1 large clove garlic* either grated or pressed
- 1/2 tsp dulse powder (optional)
- Freshly ground black pepper* to taste (a few generous twists)
- 1/4 cup arame (a dark sea veggie), soaked for 5 minutes until soft, then drained (optional)
- 3 tbsp unhulled sesame seeds
- Place a large pot of water on high heat to boil. Meanwhile, wash the kale thoroughly, remove the ends of the stems and discard, then chop kale to preferred size.
- Add the noodles to boiling water and cook for 4 minutes.
- Stir in the kale, and continue cooking until noodles are al dente, then drain and transfer noodles and kale to a large bowl and set aside.
- Combine the tamari and shoyu, oil, garlic, dulse, and pepper in a small bowl, mix well, then poor on top of noodles and kale.
- Toss gently with arame and sesame seeds, and serve.
*You can mix it up a little by using 1 tsp grated fresh ginger in lieu of garlic or replace a touch of wasabi paste for black pepper. *
Tip: Add grated lemon to the dressing and grated carrots. Do not add kale to cooking noodles just chop and add to mixture.
Recipe Source: Get It Ripe by Jae Steele