This dish really wowed me. Although it took a little longer than expected to ribbon the kale, it was well worth it and a pretty simple meal overall. And absolutely delicious the next day cold for lunch! I threw an extra splash of soy sauce after I pulled it out of the fridge this afternoon to freshen up the sauce and voila! Even more perfect on day two.
Kale & Brussel Sprout Soba Noodles
via sprouted kitchen
1 bunch tuscan kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 plump clove garlic
1 Tbsp. rice vinegar
1 tsp. low sodium soy sauce
2 Tbsp. toasted sesame seeds (white or black)
2 pinches red pepper flakes
4-8 oz. soba noodles
4 slivered green onions, for garnish
Slice the kale leaves from their 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 large bowl with 1 tsp. of the sesame oil and 1/4 tsp. salt. Massage the leaves with your hands until they glisten. Discard any funky outer leaves from the brussel sprouts. Slice them paper thin (a mandoline works best, but I just used my kitchen knife) then toss them with the kale.
Pound the garlic until smooth in a small mortar (or mince it super fine!). Stir in the vinegar, remaining sesame oil and soy sauce. Pour the dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
Bring the water to a boil. When starting the noodles, finish the salad with the sesame seeds, pepper flakes and green onions. Cook the noodles according to package instructions and drain well. Toss the noodles with the greens. The noodle salad can be served warm or cold.