CRISPY KALE WITH SOBA NOODLES // elspeth

Do you also harbor obsessions with crispy kale and nutritional yeast? For a long time these were two distinct and separate hankerings for me. I've made crispy kale with soy sauce and olive oil and sriracha and sesame oil on repeat for years. And ever since my friend Kristen introduced me to the idea of nutritional yeast on popcorn, I have upped my popcorn intake 87 percent. Popcorn, my mother has long held, can be a meal. I am now a believer.

But the other day when I finally got around to drinking a paper plane on the couch and reading the September issue of Bon Appétit (yesss thank you daylight savings), I discovered a recipe that combined crispy kale with nutritional yeast. And a tahini sesame sauce! And soba noodles! I haven't been so excited to cook something in ages. The next morning I reported to the grocery store directly after school drop off, bought all the ingredients, picked a last haul of kale from the garden, and made myself lunch at 10am. Alex happened to be working from home for the morning, and we ate soba noodles with crispy kale and nutritional yeast standing up at the kitchen counter in between phone calls and emails and loads of laundry. 

It was so good that I wanted to tell you about it right away, in case you also need a little hit of all things salty, crispy, and delicious. It doesn't feel right to type up the recipe here, since I haven't changed a thing. But if this sounds good to you, it's because it is, and I recommend you head on over to the BA original and make it without delay.