I had planned on making a nice hearty braised dish today, something along the lines of chicken adobo or Country Captain. Then I stepped outside to do grocery shopping and got hit with the fact that it was almost 60 degrees. Spring! Was it here for good, or is this just another tease? Not that most of the winter hadn't already felt like spring, but it'd be nice have some consistency, of knowing when to stash away the heavy coats for good.
A light lunch won out over braised chicken, which would have taken almost an hour on the stove in my very warm apartment. I remembered there were some carrots in the fridge and a package of soba noodles hanging out in the pack of my cupboard. So I picked up a nice big bunch of kale from the store and improvised a lightly cooked soba dish.
It's a shame that when you order a kale pasta or noodle dish in restaurants, it usually comes speckled with kale like if it were just a garnish. I like my kale in big bunches. I will eat pasta with a bowl of extra kale on the side if it can't all fit on the plate. So here is my rendition of a kale noodle dish done right, with generous amounts of the iron-rich green. And the soba is wonderful tossed with a light sesame dressing. I topped everything off with furikake (one of the all-natural brands without MSG) for some seaweed flavor and extra nuttiness, but if you don't have any on hand, feel free to just sprinkle on toasted white sesame seeds.Read More