Dinner in 30: Peanut Noodles with Kale

Kale is abundant where I am right now. Last night, I put it in our vegetable soup. Today, I may re-do this recipe from my cooking blog. Even the kid liked it, and she’s not a huge fan of greens.

Peanut Noodles with Kale

10-12 ounces dry whole-wheat spaghetti or other noodles
1 tablespoon peanut or other oil
3 cloves garlic, sliced
1 bunch kale, cleaned and chopped

Sauce:
3-4 tablespoons peanut butter or other nut butter
3 tablespoons soy sauce
1 teaspoon finely grated fresh ginger (no need to peel)
1 tablespoon rice vinegar
1 teaspoon sugar

1 bunch cilantro, washed and finely chopped

Whisk sauce ingredients together in a small bowl and set aside.

Cook noodles as directed on package. Meanwhile, heat wok or large frying pan on high heat. When wok is hot, add oil, then garlic. Stir-fry garlic for 1-2 minutes; don’t let it burn. Remove garlic from wok and set aside. Add kale to wok and cook on medium-high, stirring occasionally, until kale is wilted and bright green. Drain noodles and add, along with garlic and sauce. Stir-fry until noodles are coated. At the last minute, toss with chopped cilantro and serve.

Makes 4 servings