INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 503mg
Potassium: 28.6mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 1.5g