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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


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