Buckwheat "Kasha" with Veggies

Well despite the name, this is a Gluten-Free side dish (or main course, depending on your preferences!) that does not have anything to do with wheat. It’s actually a seed, in the same way Quinoa is not a real grain but actually a seed. The nice thing about these “faux” grains is that they’re delicious for everyone, gluten-free or not. Buckwheat is high in trace minerals your body likes, high in fiber, and can help with blood sugar regulation.

When I was a kid, on Jewish holidays someone in the family would inevitably buy a box of “Kasha and Bowties” and serve it with whatever roast and gravy we were consuming on that particular night. I loved it! I had no idea it might actually be healthy, and I’m sure no one else did as well… I mean until we slopped it with gravy made from cans or packets. Hello 1970’s!

In looking for something different to serve and get out of the rut I’ve been in, I found a package of buckwheat (I like Bob’s Red Mill Organic and I have no association with this company) and had the brilliant idea to make a healthier version of my childhood favorite. It was brilliant to me, one kid disliked but scarfed it anyway and the other was lukewarm. But that’s to be expected in my house: If they say they like a side dish I prepare, I might not allow them to eat bread anymore, right? Even as a nutritionist, kids are still kids! My husband claimed to enjoy it for a change. I’ll take him at his word.

Here you go:

1 c buckwheat + 2 c water, bring to boil, then simmer w lid on, 10 minutes. Put aside.

4 oz Pasta of your choice, prepared, add to cooked buckwheat. (I used red lentil pasta this time, but plain old bowties or a whole grain or gluten-free version works).

In a large skillet (see photo!), add 1 TBSP olive oil and heat over med low.

Add 2 chopped garlic cloves + 1/2 chopped shallot or onion, saute until soft-ish, approx 3-5 min.

Add 3-4 c chopped greens of your choice, I used Kohlrabi leaves as I had them on hand. Chard, Beet greens, curly kale, spinach, would all work*.

Add 1 c Chicken broth to the greens and turn heat up to med-high, stirring to ensure no sticking/burning. Cook for 2 min.

Turn heat to low and add pot of buckwheat & pasta to broth mixture, stirring to incorporate.

Salt &Pepper to taste, Enjoy!

*If using spinach, less cooking time in the broth is necessary. Kale might require another minute.

NOTE: This is fantastic served with Roast Chicken with the Au jus spooned over it. You can also serve it as a main course with fried or poached eggs on top.