Dana Treat – Treat Yourself

I Do Not Love Kale

Posted May 9, 2013


Buckwheat Noodles with Kale and Sesame Salad
Adapted from Vegetable Literacy
Serves 2 as a main course or 4 as a first course

While I will say that you should never rinse traditional Italian-style noodles, you should definitely rinse soba noodles.  They are very starchy and will clump together in one big lump if you don’t.  This recipe calls for both toasted and light sesame oils.  Toasted sesame oil is a tremendous flavor booster but you have to be careful with it as the flavor is very strong.  If you don’t have light sesame oil (I don’t), you can use peanut oil or even canola oil for that part of the recipe.

6 ounces soba noodles (make sure they are 100% buckwheat if you want gluten free)
Toasted sesame oil
1 bunch Tuscan kale (also called lacinato or dinosaur kale)
5 tsp. light sesame oil (not toasted)
Sea salt
4 brussels sprouts
1 plump garlic clove
1 tbsp. rice wine vinegar
1 tsp. soy sauce
1 tbsp. sesame seeds, toasted in a dry skillet until golden
2 pinches red pepper flakes
Slivered chives or green onions to finish

Cook the soba noodles in a large pot of boiling salted water.  Check the package for how they need to cook and taste a noodle to make sure they are not overdone.  Drain and immediately rinse with cold water, running your hands through the noodles to make sure they are cool.  Give them a good shake and then drizzle them with a bit of toasted sesame oil, mixing them with your hands.

Slice the kale leaves off their ropy stems and discard the stems.  Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons.  Put the ribbons in a salad bowl with 1 teaspoon of the light sesame oil and a pinch of salt.  Squeeze the leaves repeatedly with your hands until they glisten.

Discard any funky outer leaves from the brussels sprouts.  Slice them paper thin on a mandoline (or with a very sharp knife), then toss them with the kale.

Pound the garlic with another small pinch of salt in a small mortar until smooth.  Stir in the vinegar then whisk in the remaining oil and the soy sauce.  Pour the dressing over the greens and toss well.  (If you don’t have a mortar and pestle, you can also chop it roughly on a cutting board, sprinkle the garlic with the salt, and then use the flat side of your knife to smoosh the salt into the garlic.  You are looking for a rough paste consistency.  Then just transfer the garlic to a bowl and continue.)

Just before serving, toss the greens with the soba noodles, the sesame seeds, pepper flakes, and the chives.


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