Buckwheat spirals with kale and dandelion greens

At the farmers market last Sunday I also got some Kale and dandelion greens. I thought the dandelion greens were beetroot greens, but the guy told me what they were so I had to buy them anyway. He said people who like flavour use them as a bitter ingredient in salad :) I don't like salad very much so I went online to supercook.com (awesome website - you type in what you have in your pantry and it comes up with things you can make, it's a good way to stay on budget) and searched. The first thing that came up was this from the Martha Stewart website so I decided to change it (as I do) to make it vegan.

Mmm healthy. Haha no really, I really like kale. Tonight was the first time I ate it cooked - I've only had it in raw juices. It adds a nice flavour to fresh granny smith apple juice. :) Try it.

Buckwheat spirals with kale and dandelion greens

Serves 2

Ingredients

5 cloves garlic, crushed (I grate mine)

1 cup stock (I use Massel Chicken Style)

300g roughly chopped kale and dandelion greens (I had about half an half)

Handful of frozen peas

2 cubes frozen spinach (because more green is always a good thing!)

Tofu 'ricotta' (I made one recipe worth of the one in Skinny Bitch in the Kitch but you can use whatever one you like)

Pasta for 2

Method

1. Bring garlic and stock to a boil. Turn heat down and simmer for a little while.

2. Add all the green and cook until it's all wilted down. I can't remember how long it took - kale takes longer so you can put them in separately if you like.

3. Cook the pasta.

4. Meanwhile add tofu ricotta in little bits (couple of tablespoons at a time) until it looks like what you like. I added about 6 tablespoons worth. It won't go creamy though. (Unless maybe if you use silken tofu to make the ricotta...I used extra hard 'I'm a brick' tofu which didn't exactly have the consistency I wanted...)

5. Stir cooked pasta into sauce and serve at once :)

It doesn't look very nice in the picture but it was! We've been eating loads of beans and lentils lately so I thought it'd be a nice lighter change.

I chose buckwheat noodles because I was curious about what they were like. They were pretty good - a little grainy in texture though, but fine.

We washed it down with a hot cocoa made with almond and soy milk :)