Soba Noodle Bowl with Ginger-Braised Chicken Thighs and Wilted Tuscan Kale

Bring a large pot of water to a boil. Cook the soba noodles according to package directions, usually 4-5 minutes, until tender but chewy. Drain, rinse under cold running water to stop the cooking, and set aside.

In a deep-sided pan, heat half the olive oil over medium-high heat. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Remove chicken.

Lower heat to medium, add minced fresh ginger and scallions to the pan, and cook until fragrant, about 1 minute. Return chicken to the pan, add a splash of water, cover, and braise for 8-10 minutes until cooked through and tender. Remove lid to reduce the liquid into a glaze.

In the same pan, add the torn Tuscan kale and toss until just wilted and glossy from the chicken juices.

To plate, arrange the chilled soba noodles in a wide bowl. Top with the sliced ginger-braised chicken and the wilted kale. Drizzle with the remaining olive oil and garnish with extra fresh scallion tops.