Kasha with Kale and Pancetta
- 2 cups reduced-sodium chicken broth, vegetable broth, or water
- About 3/4 tsp. kosher salt, divided
- 3 to 4 tbsp. extra-virgin olive oil, divided
- 1 cup kasha* (roasted buckwheat)
- 3 ounces diced pancetta
- 1 large bunch Tuscan kale (also sold as dinosaur or Lacinato kale) or curly kale, stems trimmed flush with leaves and leaves sliced crosswise 1/2 in. thick
- 1/4 teaspoon red chile flakes
- 1 tablespoon lemon zest, plus lemon wedges
- 1/4 teaspoon pepper
- Poached eggs (optional)*
- calories 396
- caloriesfromfat 48 %
- protein 15 g
- fat 22 g
- satfat 4.4 g
- carbohydrate 43 g
- fiber 5.5 g
- sodium 793 mg
- cholesterol 31 mg
How to Make It
Bring broth, 1/2 tsp. salt, and 1 tbsp. oil to a boil in a small saucepan. Add kasha. Cover, reduce heat, and simmer until liquid is absorbed, 10 to 15 minutes. Let stand 5 minutes, then fluff with a fork.
Meanwhile, sauté pancetta in a 12-in. frying pan over medium heat until golden brown and starting to crisp, 5 to 6 minutes. Transfer with a slotted spoon from the pan to a small plate.
Add kale and chile flakes to fat in pan. Cook, stirring often, until kale starts to soften and turn bright green, about 2 minutes. Add lemon zest, 1/4 tsp. salt, the pepper, and a splash of water if pan starts to get dry; cook a couple of minutes more. Stir in kasha mixture and 2 to 3 tbsp. more oil to moisten.
Serve warm or at room temperature, with an egg on each serving if you like, and lemon wedges on the side.
*Find kasha at well-stocked grocery stores and natural-foods stores, and at bobsredmill.com. For the best way to poach eggs, go to sunset.com/poachedeggs.
Recipe is gluten free with gluten-free broth.