May 10, 2016 3 Comments
This is a very easy way to add nutrition to a convenient, inexpensive, real-food meal anyone can cook! Other dark-green leafy vegetables, such as Swiss chard, can be substituted for kale.
To make 2 servings, you will need:
- a big handful of spaghetti noodles (For more protein, fiber, and B vitamins, use whole-wheat spaghetti. We buy the 5-pound bag from Gordon Food Service; it’s affordably priced, tastes good, and has a smooth texture.)
- 1 to 1 1/2 cups of prepared spaghetti sauce (In most grocery stores, it’s easy to find affordable sauce that doesn’t contain soybean oil or added sugar and that’s high in Vitamin C and fiber.)
- 3 or 4 leaves of raw kale (This is a great way to use leftovers after making another recipe with kale–most stores make you buy kale in big bunches!)
- 1 Tbsp. olive oil
- 2 cooking pots, and a lid for the larger pot
- spaghetti twonger or fork
- large spoon
- colander (pasta-draining sieve)
Fill the larger pot with water, place over high heat, and cover.
Wash the kale. Tear the leafy part away from the main stem. Compost or discard the stems. Tear or chop the leaves into small pieces.
When the water boils, remove lid and add spaghetti (breaking in half if desired). Turn down heat a little. Stir occasionally with spaghetti twonger/fork until cooked to desired softness.
Cook kale in oil in the smaller pot over medium heat, stirring frequently with spoon.
When kale is noticeably less fluffy and beginning to brown at the edges, add sauce. Mix thoroughly. Heat until bubbling.
Drain spaghetti in colander.
Divide spaghetti onto plates and top with sauce. (If you happen to be fighting off a cold, crush a clove of raw garlic onto your portion and stir it in!) Eat!