Buckwheat, Broccolini and Kale

Lately I’ve been in a rut - not a bad rut where you don’t cook or don’t try new things, I’ve been in a flavor rut. I love soups, stews and curries and now that winter has arrived (with snow and everything) it’s what I gravitate toward; there is nothing better than a nice steaming bowl of curry on a cold evening. 

We’ve got a little Asian grocery store not far from our house - although these days getting to and from it with all the construction is a challenge. Sometimes you’ll do anything for some broccolini - because they don’t carry that in the big box grocery store - you’d think they had room with all the romaine lettuce in the trash. 

Dan and I were talking the other day about an article he recently read about labeling lettuce and how a simple bag or covering would allow us to track where the lettuce came from and then we wouldn’t necessarily need to toss out every piece of romaine from here to Canada. Seems like a good idea to me not sure why someone hasn’t done this already.

This recipe contains all of my favorites; mushrooms, broccolini, kale and soba noodles and at the fact that the kale is cooked makes Dan like it too. He’s definitely not a fan of raw kale - in large quantities. So last night we started chopping, shredding, roasting and sautéing and in about 40 minutes we had dinner. 

Ingredients

Mushrooms:

2 8 oz containers of mushrooms - I used one baby bella and one button 

1 tbs high heat oil

1 tbs rice wine vinegar

2 tbs honey

2 tbs tamari 

1 tsp grated ginger

Soba Noodles & Vegetables:

1 package of buckwheat soba noodles

1 tbs olive oil

2 cloves garlic, minced

1 onion diced

2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise

5 stalks kale, cut into shreds

Sauce For Soba Noodles:

¼ cup tamari 

2 tablespoons olive oil

1 teaspoon chili oil

Juice of 1 lemon

1 tablespoon toasted sesame oil

1 tablespoon honey

1 tsp grated ginger

Instructions:

Preheat oven to 425 and line a baking sheet with parchment paper. Trim mushroom stems wipe any dirt with a paper towel, cut mushroom in half, (the larger ones I quartered) and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and roast for15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.

Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced onion and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.

While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.

Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce. Add roasted mushrooms and stir to combine - enjoy!