Harvest Fresh Chopped Kale and Broccoli with Sesame Noodles

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Servings 4

Prep. Time 45 minutes

Cooking Time 45 minutes

    • 1 bag Harvest Fresh Chopped Kale
    • 1 large head of broccoli, cut into large florets with some stalk attached
    • 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
    • 1½ teaspoons chili paste
    • 1 tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided
    • ¾ cup vegetable oil, divided
    • 1 teaspoon kosher salt, add more if needed
    • ¼ teaspoon freshly ground black pepper, plus more
    • 3 scallions, green parts only, thinly sliced, plus more for serving
    • 1 3-inch piece ginger, peeled, cut into 1-inch matchsticks
    • Two 3-ounce packages dried ramen noodles
    • Optional toasted sesame seeds
    Preheat oven to 450°. Toss broccoli with grated garlic, Chilli paste, 1 Tbsp. vinegar, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper.

    Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

    Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ cup oil in a large bowl. Add Harvest Fresh Chopped Kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

    Cook noodles according to package directions. Drain; rinse under cold water. Add noodles, warm broccoli and kale and toss to coat. Divide among bowls and top with sesame seeds, and more scallions.