INGREDIENTS

INSTRUCTIONS

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
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