Kale Noodles Recipe: 4 Ways to Enjoy Kale Noodles

Kale noodles are any combination of noodles (or pasta) and kale. The slightly bitter green complements starchy noodles and is relatively quick-cooking and nutritious, making it ideal for a weeknight. Popular types of kale include curly kale and Lacinato kale (also known as Tuscan kale or dinosaur kale), but there are many varieties. Harvesting kale when young yields tender, sweeter leaves known as baby kale.

There are many ways to enjoy kale and noodles. Here are some ideas:

1. 1. Chilled noodles with tamari, massaged raw kale, and yuzu: When serving raw kale in a noodle salad, you can alleviate both its bitterness and toughness (without cooking it) by massaging the leaves to break down the fibers. In a large bowl, toss your kale leaves with a small amount of sesame oil and lemon juice or yuzu, then massage with your hands for three to five minutes. The lemon juice combined with the massage will sweeten the kale and make it more palatable. Stir the massaged kale into cooked, chilled noodles and season with tamari, tahini, and sesame seeds.
2. 2. Crispy kale and soba with mushrooms: Soba noodles are long, thin noodle strands made from buckwheat flour and water. (In Japanese, “soba” means “buckwheat.”) They are light to dark brown in color with a nutty taste. Soba noodles are easy to cook, but they are also easy to overcook. A mere thirty seconds could turn firm noodles into mush. When cooked, stir-fry the noodles with kale and mushrooms and garnish with kale chips.
3. 3. Spaghetti with kale pesto, sausage, and lots of Parmesan: Kale pesto is an easy way to use up a lot of kale. In a food processor, combine two parts kale with one part basil and salt to taste. Pulse to finely chop the leaves, then add pine nuts and garlic. Run the food processor and slowly drizzle in extra-virgin olive oil until you achieve the perfect pesto consistency. Toss cooked spaghetti with the kale pesto, crumbled, crisped sausage, red pepper flakes, and a shower of freshly grated Parmesan cheese.
4. 4. Vegetarian miso kale ramen with a ramen egg: Vegetarian ramen flavored with white miso and soy sauce becomes even more substantial with the addition of kale. Top homemade vegetarian ramen with a ramen egg for a special meal at home.

Kale takes a bit longer to cook than other leafy greens, like spinach and chard. Here are some tips to keep in mind when working with the leafy green:

1. 1. Chop the kale into smaller pieces. Kale is a sturdy vegetable that can be fairly fibrous even when cooked, so whether you’re chopping fresh kale leaves for cooking or adding them to a salad, chop the greens into smaller pieces.
2. 2. Cook the noodles until al dente. Soggy, mushy pasta may be unpalatable to some diners. Avoid overcooking your noodles by monitoring them as they cook. Be sure to drain the pasta or noodles just as they become al dente. To keep drained noodles from sticking together, toss them with sesame oil (for Asian-inspired recipes) or olive oil (for Mediterranean-influenced dishes).
3. 3. Prepare the stems separately. Kale stems are edible, but they take longer to cook than the leaves. To incorporate the stems into a dish of kale noodles, first, separate the leaves from the stems, then trim off the woody ends. Next, chop the stems into small pieces and sauté, steam, or roast them until tender. Cooked kale stems have a sweetness reminiscent of broccoli stems.