Orange-Sesame Kale over Noodles

Kale Love

I didn't grow up with kale but I first tasted it about 20 years ago.  There weren't as many varieties then, so I chose and cooked curly green kale.  It was tough with a wild taste. I didn't think I'd ever grow  to like it.  Lemon improved the flavor, but did nothing for the texture. I felt like a cow, chewing and chewing. So for years, I chose collards over kale.  Then one day I bought lacinato, dinosaur or tuscan kale.

Tuscan kale is only slightly bitter and the leaves are tenderer.  Now, I'm drawn to this kale over and over again because it makes great chips, salads and it's always dependable soups, stews and quiches.

I like to buy kale at the farmers' market here because most of kale in natural food stores comes from California and this time of year, the colder it gets, local kale seems to get sweeter.  So when you buy kale at the store check that it comes from a local farm. There's the freshness factor when eating food from a farm down the road versus getting the stuff that was trucked in to the store from California.

Kale appears on our dinner table about twice a week.  The other day I found this link to 10 ideas for kale.  As I scanned them the idea for sesame noodles appealed to me.  But the recipe cried for some zip and tang. 

I wondered how sesame would taste with a little fresh orange juice and my homemade raspberry vinegar?

And I'm a big garlic fan, so I definitely wanted to add more sliced garlic.

The recipe indicated it could be a side or main dish, but I like a little more protein for a main dish, so if I chose main dish, I'd add sauteed tofu.  As a side dish, serve it with vegetarian sandwiches, lentil or nut loaf or a stuffed winter squash.

This kale can be tough if you don't cook it long enough.  You can blanch it before cooking to remove the bitter tones.

Orange Sesame Kale with Noodles 

(Serves 4)

Though this kale is good with noodles, and you can also use it with rice or potatoes.

12 ounces undon noodles or spaghetti or fettucine

2 tablespoons canola or olive oil

5 to 10 cloves garlic, peeled and cut into slices

1 bunch kale, cut into thin strips

2  tablespoon orange juice
2 tablespoons raspberry vinegar
Agave nectar to taste

Sea salt and freshly ground pepper to taste
A drizzle of dark sesame oil

2 tablespoons sesame, pumpkin or sunflower seeds, toasted

1. Place a large pot of water on to boil.   Add about a teaspoon salt and undon noodles.  Cook according to directions.  Drain, rinse in cold water.

2. Heat a heavy skillet over medium heat.   Add the oil and garlic.  Stir and cook until garlic begins to brown.   Add kale, stir and add orange juice and raspberry vinegar.  Cover and cook until kale is tender. Add a little agave nectar, if you want to sweeten this dish.  This may take about 10 minutes.  Add salt and freshly ground pepper  

2. Serve over noodles.  Top with toasted seeds.