Though kale has become a popular ingredient in dishes, not everyone knows how to use the leafy green vegetable, which is full of vitamin K, vitamin A, potassium and calcium.
I like to cook kale to shrink the leaves. By cooking it in coconut oil, kale also takes on a nutty flavor and becomes instantly delicious and more crispy.
Adding some freshly-cut tomatoes and kale to noodles will create a healthy party dish to serve during the holidays.
Total Time: 15 minutes
Serves: 2
Ingredients
- 1/2 box spaghetti pasta noodles
- 5 cups water
- 1/2 roma tomato, diced
- 1/2 cup kale, chopped
- 1 teaspoon coconut oil
Directions
- In a medium or large-sized pot, bring water to a boil.
- Add noodles and cook for 10 minutes on medium heat until noodles become soft.
- Using a sharp knife, dice the tomato and chop the kale on a cutting board.
- In a small saucepan, while the noodles are cooking, fry the kale in coconut oil for 2-3 minutes or until the leaves start to get crispy.
- Once the noodles are cooked, drain and rinse them. Then transfer the noodles onto a plate and top with kale and tomato.
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Nutrition Facts
- Calories: 203
- Fat: 2g
- Cholesterol: 47mg
- Sodium: 46mg
- Potassium: 305mg
- Carbohydrates: 39g
- Fiber: 1g
- Sugar: 1g
- Protein: 8g
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Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.
