Ingredients

The following ingredients have 2 Servings
  • 4 ounces soba noodles
  • 1/2 medium red onion
  • 1 large bell pepper or 5 to 6 small red peppers
  • 1 bunch collards (roughly 1/2 pound)
  • 2 tablespoons olive oil (divided)
  • 1/4 teaspoon salt
  • Sesame seeds (for serving)
  • 3 tablespoons tahini
  • 3 to 4 tablespoons lemon juice (roughly one lemon)
  • 1 clove small garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/3 cup noodle water

Instruction

  • Cook soba noodles according to package. Drain noodles but retain water for sauce.
  • While noodles are cooking, peel and dice red onion. Dice red peppers. Rinse collards and remove stems. Slice collard leaves into thin ribbons, about 1/4-inch thick.
  • Heat a large pot with a good lid on medium-low heat. Add 1 tablespoon olive oil. Add onions and stir to coat. Cover and let brown, about 5 minutes, stirring occasionally. When onions have browned, add 1 tablespoon of olive oil. Add collards and salt. Stir until the greens begin to wilt down, 3 to 4 minutes. Cover and let cook, about 5 minutes until collards are soft. Add in red peppers. Stir and then remove from heat.
  • In a blender, combine tahini, lemon juice, garlic, olive oil, salt, and noodle water. Blend until smooth. Sauce should be a creamy consistency, but not runny.
  • Combine sauce with the noodles and mix until well coated. Stir in vegetables and serve with a sprinkle of toasted sesame seeds.