Braised Kale with Soba Noodles and Turkey Sausages... and buddha's hand zest

I am quite a stubborn cook. I had in my mind to cook a good meal with kale for quite a while now. The first time I tried, my kale was really though to chew. I did not prepare my kale correctly before I cooked it. The second time, it was ok but because the garlic I added to my dish burned a bit while cooking, I had a not pleasant bitter taste in my meal. The third time, I believe, was a success. That time, I mean tonight, I decided to play with this Spaghetti with Braised Kale recipe.

On another note, about 2 weeks ago I went to the St. Lawrence Market and my eyes laid upon a particular food, weirdly shaped and yellow in a store. I asked one of the employees: "What is it?". He replied: "That is Buddha's hand". I said: "What?!!" and he explained to me that buddha's hand is a kind of lemon. As I am very curious, I had to buy one to try it. Honestly, I don't see the difference in taste of the zest between a regular lemon and buddha's hand. The only difference between these two, according to me, is that buddha's hand's citrus scent is a bit more fraguant than the lemon's citrus scent.

So now back to the recipe. I decided to use some ingredients that go really well with kale according to the Culinary Artistry
book (I am honestly starting to become addicted to that book) and it turned out delicious. There was an earthy flavor mixed with some freshness from buddha's hand zest. The cream added a creaminess which paired well with the kale.

As I would say in French: Jamais deux sans trois! (Never two without three) :)

Ingredients

100g soba noodles
45 mL olive oil
1 bunch of kale, larger centre ribs and stems removed
2 shallots, chopped
2 garlic gloves, minced
60 mL cream
500g sausages (your favorite ones); casings removed, sliced and cooked
lemon (or buddha's hand) zest to taste
salt to taste
pepper to taste
parmesan to taste

Instructions
1. Cook the soba noodles according to package directions. Reserve the cooking liquid.
2. Heat 30 mL of olive oil in a large pan over medium heat.
3. Add the shallots and cook until tender (do not brown).
4. Add the kale, the remaining olive oil and 45 mL of the reserved cooking liquid.
5. Reduce the heat to low, cover the saucepan and cook until the kale is tender (stir occasionally and add some more cooking liquid if the pan gets dry).
6. Remove the cover and let the remaining liquid evaporate.
7. Add the garlic and cook for one minute.
8. Add the cream and the lemon zest and cook for one minute.
9. Remove from heat, mix with the soba noodles and the sausages.
10. Sprinkle with parmesan.

Makes 3 portions.