California Walnuts – walnuts.org
You Have to Try This! Soba Noodles with Kale and Walnuts
Everyone has a dish that's so deceptively simple, they can make it from memory. We asked In the Small Kitchen cookbook authors Cara Eisenpress and Phoebe Lapine to share their go-to favorite--sure to become one of yours.
Bring both a small and a large pot of salted water to boil. Add 2 cups chopped kale to the small one and cook until tender, about 5 minutes. Drain. In the large pot, cook an 8-ounce package of soba noodles according to package directions,
reserving 1 cup cooking water when draining. Toss noodles with 1 Tbsp. oil. In a frying pan, sauté a large handful of chopped walnuts in oil until golden. Add kale, walnuts, small pinches of salt and cayenne pepper, and ¼ cup cooking water to noodles. Stir and add more cooking water, if desired, and lots of grated Parmesan.
-- Cara Eisenpress and Phoebe Lapine
Copyright 2012 California Walnut Commission
Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. U.S. Food and Drug Administration, March 2004.
One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha–linolenic acid — the plant-based omega–3.
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