Soba with Endive and Radicchio
I love bitter greens and I love what they do for my liver, keeping it toned, relaxed and functioning at its best. If you love your liver, try this dish.
8 ounces buckwheat soba
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 yellow onion, diced
mirin or white wine
3 Belgian endive, quartered lengthwise
1 radicchio, shredded
juice of 1/2 lemon
3-4 sprigs fresh parsley, finely minced, for garnish
Bring a pot of salted water to a boil and cook soba noodles al dente, about 12 minutes. Drain and rinse very well, as Japanese noodles are generally coated with salt in the drying process and can alter the taste of your final dish.
Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Spread the onions evenly over the bottom of the skillet. Sprinkle generously with mirin and vinegar and then lay the endive, cut side down on top. Add radicchio, cover and reduce heat to low. Cook until the endive is quite limp and beginning to brown, about 20 minutes. Remove from heat and add lemon juice. Add noodles and stir gently to combine. Transfer to a serving platter and garnish with parsley.
Makes 4-5 servings.