This is one of our favorite spring recipes. The natural sweetness of both the buckwheat noodles and peanut sauce pairs beautifully with braised bitter greens.
- 1-2 packages buckwheat soba noodles. Note: most sold in stores is half wheat flour and half buckwheat. You can order 100% buckwheat (GF) soba noodles from Amazon or Thrive Market (or join me in trying to convince one of the stores in town to carry it)
- 1 bunch rapini
- 2-3 cups of a braising mix of kale, swiss chard, and collard greens
- 1 T sesame seeds (black and white, or mixed)
- Peanut sauce (see below)
Peanut sauce Ingredients:
- 1 1″ piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar or honey
- 1/4 -1/2 teaspoons crushed red pepper flakes
First make the peanut sauce, put all ingredients into a blender or food processor, and blend until smooth.
Bring 6 cups of water to boil on the stove. Once boiling add the soba noodles, reduce heat to medium and simmer for 7-10 minutes. Follow instructions on the package, as the 100% buckwheat has a slightly longer cooking time.
Meanwhile, warm the peanut sauce in sauce pan on low.
On a third burner, heat 1 T of olive oil in a skillet over medium-high heat. Once shimmering, add the braising mix, and rapini. We like to cook rapini whole, but you can easily chop it into bite sized bits before braising. Stir occasionally until braising mixed is wilted and rapini has a slight toasted edge to it. Remove from heat.
When the noodles are ready, strain from water, place in bowls for serving, drizzle with peanut sauce, add a generous portion of rapini and braising mix to the bowl, and garnish everything with sesame seeds.
This makes a hearty and filling vegetarian meal for lighter spring eating.
Optional: garnish with an additional squeeze of lime juice and cilantro.