Cold Sesame Noodles With Broccoli And Kale

• 1 large head of broccoli, cut into large florets with some stalk attached
• 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
• 1 1/2 teaspoons sambal oelek
• 1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
• 3/4 cup vegetable oil, divided
• 1 teaspoon kosher salt, plus more
• 1/4 teaspoon freshly ground black pepper, plus more
• 3 scallions, green parts only, thinly sliced, plus more for serving
• 1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
• 4 cups chopped Tuscan kale leaves
• 2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried
• Torn mint leaves and toasted sesame seeds (for serving)

1. Preheat oven to 450u0b0F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20-25 minutes.
2. Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
3. Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

head of broccoli, garlic, sambal oelek, sherry vinegar, vegetable oil, kosher salt, freshly ground black pepper, scallions, ginger, kale leaves, fresh ramen noodles, mint

Taken from www.epicurious.com/recipes/food/views/cold-sesame-noodles-with-broccoli-and-kale (may not work)