1/4 cup fettuccini
1 cup tomato juice
2 cups kale, cut into strips
2 tablespoons peanut butter
1 teaspoon red chili paste
1 tablespoon ground flaxseed, optional
1. Cook the pasta according to package directions. Strain, rinse, and set aside. Leave the burner on and replace the pasta pot with a medium-sized skillet.
2. Pour in the tomato juice and the kale. Stir gently to coat the kale in the tomato juice. Cook over medium-high heat until kale is tender and shrinks enough to add the rest of the ingredients (about 4-6 minutes).
3. Add in the peanut butter, chili paste, flaxseed, and pasta. Mix well so everything gets coated and the wet ingredients take on a sauce consistency. Remove from heat and serve immediately.
I usually look at kale with trepidation due to its bitter taste but I will definitely eat my greens with this dish. Don't ask me what inspired me to try this, but it came out better than I expected.