Buckwheat Pasta with Kale

Salty and cheesy - this dish was a big surprise. Kale came from my garden, and leeks from the farmers market made this a mostly local dish (but the soba did come from Japan).

Kale is boiled for 4 minutes, and leeks are sauteed in oil, butter, and with slivered sage. Kale and sage are mixed, and some of the soba cooking liquid is added.

I weighted out the cheese and was surprised at how much there was. 2 oz of Parmesan is a big pile! Add another 2 oz of gruyere, and it is really cheesy.

Now I might have preferred half the cheese, my kids and husband loved this - probably because of that luscious cheese. Husband said it was the best kale he had ever had. We'll keep this recipe around - it is basic enough you could easily take it in different directions.