Saturday, March 10, 2012


I don't cook with kale very often and have used it mostly to make juices.  Kale is vey good for you; it has many nutrients and we should all be eating more of it.  This recipe is easy to make and both the DH and I enjoyed it.  For the 2 tablespoons of oil ( 1 tbsp to add to the cooked noodles and 1 tbsp to toast the walnuts) I used lemon flavoured olive oil.  The oil has a wonderful taste.  You have to keep your eyes on the pan when sauteing the walnuts.  I took my eyes off the pan to do something else and I overcooked the walnuts.  They were starting to burn.   I had to throw out that batch and start again.  Some people like to remove the rib from the stalk of kale and just use the leaves for sauteing as the rib can be tougher.  When using kale for juicing, I use the whole stalk.   Both the DH and I enjoyed this dish.

Brand of soba noodles I used.

Walnuts being saute in the frying pan.

Kale and nuts have been added to the noodles.

Ready to be served.
Noodles with Kale, Walnuts and Parmesan Cheese


3 ounces uncooked soba noodles
1 large bunch kale, chopped (2 plus cups)
2 tbsp oil
handful of walnuts, coarsely chopped
¼ to 1/3 cup Parmesan cheese, grated
salt and pepper to taste


In a medium size pot, boil enough water to cook the pasta.  Add the pasta and cook according to the package directions.  In another medium size pot, boil water for cooking the kale.  Add the kale, reduce heat to low and cook for 5 minutes.  In a small frying pan, heat 1 tbsp of oil on medium high heat and sauté the walnuts until golden.  Remove the frying pan from the hot burner.

Drain the noodles and reserve ½ cup of the cooking water.  Drain the kale.  Into a serving bowl, add the noodles.  Toss the noodles with 1 tbsp of oil.  Add ¼ cup of the reserved noodle cooking water to the bowl with the noodles.  Combine.   Add more cooking water if desired.  Add the kale, walnuts, salt and pepper.  Combine.  Add the Parmesan cheese.  Serves 2 to 4 depending if this dish is eaten as a side dish or the main entrée.

Adapted from the Oprah magazine, March 2012

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