Braised kale with soba noodles and turkey sausages... and buddha's hand zest

Ingredients

• 100 g 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
• 500 g 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

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Preparation

• Cook the soba noodles according to package directions. Reserve the cooking liquid. Heat 30 mL of olive oil in a large pan over medium heat.
• Add the shallots and cook until tender (do not brown). Add the kale, the remaining olive oil and 45 mL of the reserved cooking liquid.
• 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).
• Remove the cover and let the remaining liquid evaporate. Add the garlic and cook for one minute.
  
• Add the cream and the lemon zest and cook for one minute.
• Remove from heat, mix with the soba noodles and the sausages.
• Sprinkle with parmesan.

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