Ingredients:
1 bunch kale
2 tablespoon Chinese chili sauce
1 teaspoon minced garlic
1 teaspoon grated orange zest
2 teaspoons sweetener
¼ teaspoon sea salt
2 teaspoons apple cider vinegar
½ teaspoon soy sauce, or more to taste
¼ cup grape seed or peanut oil
6 ounces angel hair pasta
2 oranges, peeled, sectioned and removed from membranes
½ cup sliced almonds, lightly toasted

Directions:

  1. Put on a large pot of water to boil.
  2. Combine the chili sauce, garlic, orange zest, sweetener, salt, vinegar, and ½ teaspoon soy sauce in a large bowl. Whisk to blend, then keep whisking and drizzle in the olive oil until it is completely incorporated. Set aside.
  3. Slice off and discard the larger kale stems, then make a uniform pile of the leaves and roll them tightly into a kale cigar. Make thin slices crosswise with a sharp knife. Transfer to a colander in the sink. Rinse and drain the kale, then leave the leave the colander in the sink to await the hot noodles.
  4. Add the pasta to the boiling water, keeping the heat high. Cook for the amount recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting over cooked. When it is just tender enough to bite into comfortably, dump the pasta plus all its water into the kale in the colander. Shake hard a few times to drain, then transfer the pasta and kale, still hot, directly into the dressing.
  5. Use a fork or tongs to mix together all the ingredients lifting from the bottom of the bowl to distribute evenly. Let cool to room temperature and taste to adjust the seasonings, if necessary.
  6. If not serving immediately, cover tightly and let stand at room temperature, or in the refrigerator if your kitchen is too hot or you prefer a chilled salad. Serve within 2 hours, ideally in individual bowls, gently mixing in the orange sections and most of the almonds and sprinkling the remainder of almonds on top.

Serves 4