So I have this niece who’s gorgeous (they all are to tell you the truth), smart and to top it off, she can cook! She kindly shared a recipe with the family this holiday that I became addicted to. Yup, I’ll admit it. That night I made sure I got my fair share of that yummy goodness.

The next morning, there was none left, and I was desperate for more so I was left to try and replicate it for breakfast. Yes, it’s that delicious.

Since getting ‘home’ I have substituted the pasta with buckwheat pasta as well as whole wheat pasta and it’s still so good.

Thanks again for sharing Ali!

Kale and Sesame Spaghetti

• 12 Cups Kale, cut in thin strips across the spine, tough stem discarded
• 13 oz (375 grams) spaghetti or other pasta
• 1/4 cup sesame seeds
• 1/4 cup tamari
• 3 Tablespoons dark sesame oil (or regular sesame oil)
• 1 teaspoon salt (if necessary)

1. Bring a large pot of water to boiling.
2. Add spaghetti and boil for 3 to 4 minutes.
3. Add the kale to the same pot and stir carefully so that it’s all
combined.
4. Continue cooking until the pasta is al dente (just cooked)
5. Meanwhile, place sesame seeds in a single layer in a frying pan, and
cook over low heat, stirring occasionally,  until the seeds are toasted.
Watch very carefully that the seeds don’t burn. Stop cooking as soon as
they start to turn brown.
6. Drain the kale/spaghetti and transfer it to a large bowl.
7. Add the sesame seeds, tamari, sesame oil (and salt if you’re using
it) and mix well.
8. Serve warm or at room temperature.