Katie recommends this quick recipe from Deborah Madison's The Savory Way:
6 T. brown butter
2 garlic cloves, minced
1/2 pound Brussels sprouts, the leaves separated
1/4 cup water
1 pound nappa cabbage, thinly sliced
10-12 oz. buckwheat noodles
3T. chopped parsley
1 bunch of scallions, including some of the green part, sliced into rounds
1/4 cup Gruyere or Fontina cheese
1 T. roasted black or white sesame seeds
freshly ground pepper
Bring a large pot of water to a boil for the pasta and prepare the vegetables while it is heating.
Heat 2 T. of the butter in a wide skillet, add the garlic and Brussels sprouts leaves, and cook over medium heat, turning the leaves frequently until they begin to shine, after a minute or two. Add the water and a little salt and cook until the leaves are sweet and tender, about 3-4 minutes more. Add water, if needed, in small increments. Once the sprouts are cooked, add the cabbage and cook until it's wilted. Season with salt and set aside.
Salt the past water, then add the pasta. When done, drain and add it directly to the vegetables. Add the remaining butter, parlsey, scallions, cheese and sesame seeds, and combine gently. Season with pepper and serve.