Welcome to the kale patch!

Today’s recipe features the lovely-tasting, nutrient-rich and easy to grow member of the cabbage family: KALE!

Kale is so wonderful that shoppers are inclined to steal it. Just last week I saw a woman coming out of the Seward Coop with an armful of groceries. She stopped in front of one of the decorative gardens outside, and without even contemplating her actions, she started plucking fronds of kale off the plants and putting them in her shopping bag. Busted!

There are a lot of kale recipes floating around this time of year, since it’s hardy enough to thrive well into the cold weather. Fun fact: its flavor actually improves after being exposed to frost. I’m sharing my all-time favorite recipe, inspired by the Mississippi Market’s sesame kale salad.

Sesame Kale with Pasta

Implements:

  • large pot
  • wooden spoon
  • sharp knife
  • colander
  • cutting board
  • stovetop
  • large bowl (recommended)

Ingredients:

  • as much kale as you like! (1 bunch is sufficient, 2 bunches are better, 3 are outrageously nutritious!)
  • 1 16 oz. package dried pasta of your choice (I recommend whole wheat spaghetti)
  • water (sufficient for pasta package directions)
  • 3 cloves garlic, minced
  • fresh grated ginger (if you like it zingy, about a thumb’s worth)
  • cayenne, to taste (only you know how much kick you need!)
  • olive oil
  • tamari
  • sesame oil
  • a handful of sesame seeds, toasted
  • fresh cracked pepper, to taste

Procedure:

  • Be at the ready: set a colander in the sink!
  • Get your water & pasta going on the stove, per package directions. When you drop your pasta in, set a timer for 1 minute less than the package recommendation for al dente.
  • Meanwhile, remove the spines from the kale and wash it. Bugs love to hang out in its curly edges, so I recommend you get a large bowl and submerge it in water and a drop of vinegar & agitate. You can also just rinse the pieces carefully. Set aside.
  • When the timer goes off, test your pasta. It should be almost done. Throw all of your lovely kale into the pot, push it down gently into the water with a wooden spoon, and let it wilt. It will turn a beautiful bright green almost instantly (or deep purple, if it’s purple kale). REMOVE IMMEDIATELY and drain the noodles & kale in the colander. Overcooked kale is sad :(
  • Put the same pot back on the stove on low heat and saute the garlic, ginger and cayenne in a little olive oil for a minute or two. Stand back & add a generous splash of tamari. Don’t inhale - this will cause a big fizz that your nose won’t appreciate!
  • Add your cooked pasta & kale to the pot. Sprinkle in your toasted sesame seeds and crank in some fresh cracked pepper. Drizzle in sesame oil to finish it (a little goes a long way). Stir it up! Taste. Adjust tamari/cayenne/oil, to satisfy your palate.
  • When everything is sufficiently mixed & warm, turn the heat off and enjoy!

Wanna shake it up?

  • Add nutritional yeast or flax seed meal at the very end for a healthy boost (but don’t cook the flax - it will make everything super gummy).