When I changed my diet to focus on plant-based meals and moved away from junk food, I found exploring new ingredients intimidating. Sure, I could easily toss together a salad, bake a sweet potato, or grill asparagus. But I avoided other ingredients for years. Jicama, kohlrabi, and collards didn't find their way into my diet until much later. However, once they did, I realized I was missing out. In fact, collards are the perfect cooking green in my opinion. They are one of the heartier greens, holding up to heat much better than their chard or spinach counterparts. This tahini noodle bowl is just the start of a few collard recipes this fall. It's easy, vegan, and the perfect way to jump into cooking collards.
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A creamy vegan noodle bowl with wilted collards and a homemade tahini sauce. Perfect for a light dinner or work lunch.
Tips & Tricks: Covering the onions helps them brown more quickly. As long as the heat is low and even, they will continue to caramelize.
Younger collards will be more tender, and take less time to cook. Older collards may take 10 to 15 minutes to soften.
Looking to make this gluten-free? Make sure you find 100% buckwheat soba noodles. Most brands contain wheat.
Stock up: get the pantry ingredients you will need: soba noodles, tahini, olive oil
Nutrition: See the information.
I often use greens in noodle bowls because it keeps the cooking time down. In addition, because of an easy, no-cook sauce, this tahini noodle bowl comes together in about 30 minutes. A few ways you can mix up this bowl:
Greens: Can’t find collards? You could use kale or swiss chard in this noodle bowl instead. Slice them in ribbons as you would the collards to keep the cook time to a minimum.
Noodles: This recipe would also work with other noodles such as udon or even spaghetti.
Protein: Looking to add heft to this recipe and make it a meal? Add protein such as a fried egg or a chopped up a hard boiled egg.
As mentioned above, collards are a wonderful green vegetable addition to your kitchen. In fact, it's an easy swap if you're used to using kale and chard quite a bit. Even I'm a bit guilty of not using collards as much as I would like. However, now is a great time to bring it into the dinner rotation. A few recipes to dive into cooking with collards:
Collard Quinoa Salad
Grilled Greens and Leeks
Hummus Collard Wraps
It looks fantastic!
Rxx
wow, this looks really great! And I love all the variations and extra info. I had no idea buckwheat was gluten-free. I'm a newbie foodie :-_
This sounds amazing. I love how creative with Tahini you are!
This looks delicious!! Tahini is such a great thickener and flavor complement. I only recently discovered how versatile it can be in asian inspired sauces. Excited to try this one! I love collards and swiss chard in dishes like this for he same reason - so speedy!!
This is delicious. I'm cooking this again next week. My husband is vegetarian so i'm gathering quick recipes. The sauce reminds me of a home-made Alfredo sauce that i make. This re-heats well. Couldn't figure out if I should eat it hot or cold. Definitely hot for me.
Delicious.....we've cooked this about 5 times so far.