Soba Noodles with Kale, Slivered Brussels Sprouts and Sesame Dressing

I liked that the noodles made the dish filling but the veggies remained uncooked, keeping as much of their nutrition as possible. It was easy to make and tasty, and I can definitely see adding a little bit of this or that (shredded carrot? raw red peppers?) as the seasons change.

The bottom line: Vegetable Literacy is a well-written and highly informative cookbook that offers both healthy, veggie-focused recipes and a wealth of information on the history, culture, and biology of the plants we find on our plates. Truly, it straddles the line between cookbook and encyclopedia. I’d recommend this book to anyone with an interest in gardening or vegetarian cooking, as it will likely expand your horizons on both topics.

Soba Noodles with Kale, Slivered Brussels Sprouts and Sesame Dressing

Serves 3-4.

• 8 oz. soba noodles
• 8 tsp sesame oil, divided
• 1 bunch Tuscan kale OR one 5-oz box baby kale
• sea salt
• 8 Brussels sprouts
• 1 clove garlic
• 1 TBS brown rice wine vinegar
• 1 tsp soy sauce
• 1 TBS sesame seeds, toasted in a dry skillet until golden
• 2 pinches red chile flakes
• handful of slivered chives or scallions

1. Bring a large pot of salted water to a boil, then cook the soba noodles according to package directions. Drain, then toss with 3 tsp of the sesame oil.
2. While the noodles are cooking, prepare the veggies. Wash and dry the kale. If using large, Tuscan kale, remove the leaves from the stems, then, working in batches, stack the leaves, roll them up tightly, and slice into thin ribbons. Place the ribbons in a large bowl. If using baby kale, simply put the clean dry leaves into the bowl. Add 2 tsp of the sesame oil and 1/4 tsp sea salt, then massage with your hands until the leaves have started to shrink and glisten.
3. Remove the outer leaves from the Brussels sprouts, cut off the bottom stem, then slice them as thinly as possible, using a mandoline (carefully!) if you have one. Cut the slices into slivers, then toss with the kale.
4. Pound the garlic into a paste with 1/8 tsp salt in a mortar and pestle. Whisk in the rice vinegar, then the remaining 3 tsp sesame oil, then the soy sauce, until you have a smooth dressing. Pour over the kale and Brussels sprouts and toss to coat. Toss with the cooked noodles, sesame seeds, and red chile flakes. Finish with chives or scallions, and serve at room temperature or chilled.