Ever since I started writing this column, I have had lots of people share their favorite recipes with me. This week I am happy to present a guest recipe from my friend S. S is quite the cook (a bamboo steamer is one of her favorite kitchen tools and she makes a mean cookie), but when she told me what her “go-to” meal is after a long day, I thought it was quite brilliant. It reminded me of something Mark Bittman would write about (the ultimate minimalist), and all of his readers would nod in approval of his genius, yet simple, creation. If you haven’t read his column, I suggest you take a look-see. It’s pretty much him throwing together three different items that turn into a scrumptious dish. Of course, I love his column because I think good food comes from simple ingredients. Also, Bittman is a major heath nut, and this dish is definitely something I can see him cooking. Thanks, S, for this “super healthy, super easy” dish!

Soba Noodles with Kale and Chickpeas

Ingredients: *Kale (any type: green, red, etc.) *Soba Noodles *Can of Chickpeas *Extra Virgin Olive Oil, Salt, Pepper

Utensils: *One pasta pot, medium *One pair of tongs *One bowl (you will also use this bowl to eat the completed meal) *A strainer *A plastic storage container (to store leftover chickpeas in fridge)

Cooking instructions:   1) Cook about 2/3 a package of Soba Noodles (buckwheat noodles usually found in asian section of grocery store) as per directions, usually 5 to 8 minutes. Drain and set aside (usually easy to keep in strainer at this point). Be careful not to overcook, as the noodles will become mushy.

2) While noodles are cooking, wash 8 large kale leaves (usually a full bunch from the grocery store) under water. Then tear leaves from the stem spine. Once clean leaves are removed from spine, rip into medium-sized pieces. Throw stems away.

3) When you take pasta out of the pot, add a little water to the pot (JUST enough to cover the bottom), and add kale pieces along with some salt and pepper. Cook on high heat until they reduce down and become tender (about 3 minutes). Set leaves aside in a bowl (usually the bowl you will eat the dish in.)

4) While kale is cooking, drain 2/3 can of chickpeas (pre-cooked, no salt added). Leave the other 1/3 chickpeas and the water it comes with in a container in the fridge for later usage (best to use your own storage instead of storage can in the fridge as the metal might oxidize and become hazardous).

5) In the bottom of your single pot, drizzle olive oil and put in your 2/3 can drained chickpeas. Sprinkle salt and pepper. Saute on high heat for 1-2 minutes to warm / toast the chickpeas. Then, add kale and mix together the chickpeas and kale. Let cook for 30 to 60 seconds. Add pasta at the end and mix together in the pot to incorporate everything. Then pour into your bowl and enjoy!