1 package soba or udon noodles
For the sauce:
1 clove garlic
1/2 c tahini
3 tbsp tamari
2 tsp maple syrup
1 tbsp apple cider vinegar
1/2 c twig tea
For the kale:
2 tbsp sesame oil
1 bunch kale or Swiss chard, chopped and rinsed
1/2 c leek, cut into half moon slices, rinsed
Cook the pasta in 2 quarts of boiling water for 8 minutes. Check for tenderness, drain set aside and pour a splash of sesame oil over to keep from sticking.
In a blender combine all the sauce ingredients. If the sauce is too thick add more tea. Blend until smooth.
In the same pot that you cooked the noodles heat the sesame oil and add the leek. Sauté for 2 minutes, then add kale and cover the pot. Let steam 3 minutes and uncover the pot. Turn off the flame and stir to combine.
To assemble: add noodles to a bowl, add kale then top with sauce, enjoy with chopsticks!