No time for LP’s or pedaling?  You can still do some spinning of your own with this Creamy Kale in Orange Peanut Sauce.  Like the Beverage Association reminded us, kids like sweet flavors.  Kids also like peanut butter.  Entice them to eat some dark leafy greens with this tasty main course from my kitchen.

Curly Kale in Orange Peanut Sauce

Serves 2

• ½ cup dry small pasta (i.e. penne or fusilli)
• 1 bunch curly kale, removed from stem and chopped
• 1 tsp olive oil
• 1 clove garlic, minced

Sauce:

• 2 Tbsp organic natural peanut butter
• 1 tsp tamari soy sauce, preferably with reduced sodium
• 1 tsp rice vinegar
• 1 Tbsp water
• 2 Tbsp orange juice (juice from approximately ¼ of an orange)
• ¼ tsp hot sauce (optional)

Garnish:

• 1 orange, seeds removed and cut into sections (Squeeze juice from ¼ of the orange for above sauce and use the remaining ¾ for garnish)
• ¼ cup red bell pepper, chopped small
• A handful of fresh cilantro
• A handful of peanuts

Combine ingredients for sauce in a bowl, mix until smooth and creamy.  Set aside.

In a soup pot, bring a few inches of water to boil, and boil pasta for ten minutes. Steam curly kale for 3-4 minutes, until the kale is bright green and softening.  Heat a medium-sized sauté pan, and sauté minced garlic in olive oil for a minute or two until it becomes fragrant.  Add the steamed kale and cooked pasta to the pan and combine.  Pour sauce over kale & pasta, thoroughly combine, and garnish with orange sections, red bell pepper, cilantro, and peanuts.  Serve immediately.

Meal idea: Serve with vegan vegetable potstickers and a salad with a simple Toasted Sesame Oil/Brown Rice vinegar vinaigrette.  (Remember the ratio on a vinaigrette: 3 parts oil to one part vinegar.)