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Sesame Noodles With Kale

Quick, easy, delicious: this pasta recipe uses a single pot, is ready in the amount of time it takes to boil noodles, and is packed with nutrient-dense kale!

Your Body Will Thank You For It!

In season at the market: kale. But what do you do with it besides add it to smoothies or bake it into chips? We've got a great recipe that uses one of the most nutritious vegetables that we grow, and it is a great stand-by meal when you need something quick and healthy. It is also great cold - perfect for the warm summer months in which kale is growing on the farm!

Order kale from our market and start your own love affair with this green powerhouse.


  • 1 bunch of Borner Farm curly leaf kale (about a pound)

  • 12 ounces spaghetti noodles (or udon, soba, or gluten-free pasta)

  • 2 Tbsp Toasted Sesame Oil

  • 2 Tbsp Soy or Tamari sauce

  • 2 Tbsp toasted sesame seeds (see instructions for toasting sesame seed below the recipe if you cannot find them already toasted at the store)

To Make the Dish

  1. Bring a large pot of water to a boil.

  2. While waiting for water to boil, wash the kale. Cut the leaves from the large center stem and discard the stems. Roughly chop the leaves into 1/2 inch strips.

  3. When the water boils, add the pasta and cook as directed on the package.

  4. During the last 2 minutes of the noodles cooking, add all of the kale to the pot, pressing it into the hot water with a spoon to submerge it. Cook 2 additional minutes, until kale and pasta are both tender.

  5. Drain the noodles and kale, then return them to the pot. Add the sesame oil and soy sauce, tossing to combine and breaking up the kale if it is in clumps (add additional sesame oil and/or soy sauce to taste). Add sesame seeds and toss again. Enjoy hot or room temperature.

To toast sesame seeds: Put 2 Tbsp of sesame seeds in a dry skillet. Toast over medium heat, constantly moving the pan or stirring the seeds with a spatula. Remove from the heat when the seeds start to turn brown, about 3-5 minutes of cooking is all it takes!


This recipe is a family favorite that I've adapted from the Vegetarian Times website. We enjoy it hot in the winter and room temperature or cold in the summer. My kiddos love pasta, so when it is their turn to cook and they make this recipe, they use an entire box of pasta (16oz).

- Amy Tix, Borner Farm Foodie

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