Kale and noodles

I know, you’ve bought some kale, and it’s gone off in the fridge, you absolutely know it’s good for you so you’ve bought some more with great intentions of using it up this time. Let me help you make this more than just a fridge based vegetable!

So I have a nice quick little recipe that I like for my kale which I use for lunchtimes, it takes about 15 minutes to make.

You will need:

Cavolo nero kale 4 large leaves, take the stalks off, and chop into small strips.

Brown rice and seaweed noodles from Clearspring or a favourite equivalent. 1 small portion.

Pine nuts, about 1 tablespoon full.

1 clove of garlic crushed. For that great immune booster.

2 large spring onions or scallions chopped.

2 mushrooms sliced.

A sprinkling of sesame seeds.

2 sloshes of tamari.

A little bit of fresh grated ginger root.

A small amount of dried chilli.

Coconut oil

To make

Boil a large kettle of water, and have a pan and the kettle of boiling water ready to cook your noodles.

Dry fry the pine nuts for 2-3 minutes, then remove, and add in the coconut oil, allow it to melt and add in the garlic, mushrooms and pine nuts, cook for a couple of minutes then add the spring onions, and kale and tamari.

Put the boiling water into the pan, and put the noodles in, and cook until soft.

Drain the noodles, and then once the kale is soft add the noodles quickly cook for about 30 seconds together. Sprinkle on the sesame seeds.


Make for 1!


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