Soba noodles with swiss chard, ginger and pine nuts
|
1 TBS olive oil 2 cloves garlic, minced 2 tsp chopped fresh ginger 1 bunch swiss chard, cut crosswise into ½ inch strips, washed and drained 2 TBS soy sauce |
8 oz. soba noodles (available in Asian grocery stores, pasta shells okay too) 2 TBS pine nuts, toasted Freshly ground black pepper Crushed red pepper ½ cup grated Parmesan cheese
|
Heat the oil in a large sauté pan. Add the garlic and ginger and stir over medium heat until beginning to brown, about 2 minutes. Add the chard and soy sauce and stir to mix. Cover the pan and continue cooking until the chard is wilted and tender, about 20 minutes. Meanwhile, bring a large pot of water to boil. Add the noodles and cook until tender, about 3 minutes. Drain, reserving ½ cup of the cooking liquid. Stir the reserved liquid into the chard and divide the noodles among 4 bowls. Spoon the chard and pot liquor over the noodles. Sprinkle the pine nuts, black pepper to taste, and a good pinch of crushed red pepper over the noodles. Serve right away accompanied by the Parmesan cheese.
Serves 4
From The Gardener’s Community Cookbook by Victoria Wise