NOTE: My friend Barbara Jarmoska owns a wonderful health food store in Williamsport, PA where I once lived for a few years. This is from the daily website. See credit below the recipe. Since I will be away for 2 weeks in May, I thought I would “borrow” Barb’s recipe for my website. Buckwheat is not wheat, so this is gluten-free.
A delightful entree combining the rich flavor of buckwheat pasta, the wonderful health benefits of kale, and the nutty aroma of toasted sesame oil. Enjoy!
2 TBL toasted sesame oil
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced and cleaned
Salt (preferably Celtic or Kalahari) to taste
1 bunch kale, stemmed, washed thoroughly, and cut crosswise in strips
Freshly ground pepper
1 package buckwheat soba or brown rice udon noodles
1/2 cup toasted sesame seeds (optional)
1. Begin heating a large pot of water. Meanwhile, heat the oil in a large, heavy skillet over medium-low heat. Add the leeks and cook, stirring often, until they begin to soften, about three minutes. Add 1/2 teaspoon salt, and continue to cook, stirring often, until the leeks are tender, about five minutes. Remove from the heat.
2. When the water comes to a boil, add a generous spoonful of salt and the kale. Boil for four minutes, until tender but still bright. Using a slotted spoon or a skimmer, transfer to the pan with the leeks and stir together. Keep warm over low heat.
3. Bring the water back to a boil, and add the pasta. Cook al dente (these noodles will cook quickly, usually in under five minutes). When the pasta is al dente, add 1/2 cup of the cooking water to the pan with the kale and leeks, then drain the pasta in a colander and toss with the leeks and kale in the pan or in a warmed pasta bowl. Sprinkle with additional sesame oil and/or toasted sesame seeds. Serve at once.
Yield: four servings
Advance preparation: You can make the dish through step 2 several hours ahead. Remove from the heat, then reheat when you cook the pasta.
Protein option: Along with leeks, add 1 package cubed sesame tofu or fully cooked chicken breast cubes to skillet.
©2013 Freshlife, Inc. All Rights Reserved.
This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in an individual, not-for-profit format. If any other use is desired, permission in writing from Barbara Jarmoska, Freshlife Inc. President, is required.
Note: Last year I posted an article on using fresh flowers in salads. I purchased edible flowers from Wegman’s. The company name is Herb Thyme Farms in Calif. I decided to call them to see if their flowers were grown organically and they are NOT, so if you find a company that grows them organically, please send me a comment. Thanx! es