kasha with kale and garlic
Back in the old days, I would frequently eat this fantastic bulgur wheat dish (that I stumbled across in a Food & Wine issue years ago). I was thinking the other day - in one of my “I really miss that” moments that I could use some kasha and tweak the ingredients a little bit. I was pleasantly surprised with the outcome. It’s not as crunchy as the bulgur wheat dish but it is as satisfying. Kasha is also known as buckwheat groats. We buy Pocono brand and it is certified both gluten free (from cross-contamination in the field and on equipment) and USDA organic. It is high in fiber, protein and contains all 8 essential amino acids. It is also loaded with calcium, B-complex vitamins and vitamin E. I personally enjoy this recipe because constitutes a hearty “meal in a dish”.
1/2 small head of garlic, peeled and coarsely chopped
1 tsp salt
1 large onion, finely chopped
1/2 pound (1 bunch) lacinato kale, sliced in thin ribbons
1/2 cup kasha, rinsed
1/4 cup extra virgin olive oil
1/8 red pepper flakes
1 cup water
juice from 1 lemon
- In a mortar and pestle, combine the chopped garlic and 1 tsp salt. Or you can use a knife and a cutting board to smash the garlic and salt together.
- Add garlic, onions, kasha, olive oil, saffron, red pepper flakes, water and lemon juice in a deep saucepan or small dutch oven. Stir to mix well.
- After it is combined and the spices are incorporated, place the kale on top of the kasha mixture.
- Place a paper towel over the kale, cover the pot and let simmer for 20-25 minutes.