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
Ingredients1/2 box spaghetti pasta noodles5 cups water1/2 roma tomato, diced1/2 cup kale, chopped1 teaspoon coconut oil
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.
Calories: 203Fat: 2gCholesterol: 47mgSodium: 46mgPotassium: 305mgCarbohydrates: 39gFiber: 1gSugar: 1gProtein: 8g
Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.