Peanut Raab with Soba Noodles

Makes 2 to 4 servings.

Soba and Raab
6 ounces soba noodles or whole grain spaghetti
1 bunch Red Dog raab
2 tablespoons extra-virgin olive oil
¼ teaspoon fine salt

Peanut Sauce
½ cup creamy peanut butter
¼ cup reduced-sodium tamari or reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons water
2 tablespoons honey or agave nectar
1 teaspoon grated fresh ginger
2 cloves garlic, pressed or minced
¼ teaspoon red pepper flakes, plus more for sprinkling

Garnishes
Small handful chopped Red Dog cilantro
1 small lime wedge
½ teaspoon sesame seeds

In a 2-cup liquid measuring cup, whisk together the peanut sauce ingredients until well blended. Set aside.

Bring a large pot of salted water to boil. Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the raab and season with the salt and a small pinch of red pepper flakes. Toss to combine and continue cooking, stirring occasionally, until the leaves have wilted and the stems are easily pierced by a fork, about 8 minutes. Remove from heat.

Once the water is boiling, add the soba noodles and cook just until al dente, about 5 minutes. Drain the noodles, then return them to the pot, add the raab and toss with peanut sauce (you might not quite need all of it) until blended.

Transfer to a serving bowl or individual bowls and top with a sprinkle of chopped cilantro, a small squeeze of lime juice, a sprinkle of sesame seeds and red pepper flakes, if you’d like some extra heat.