Kasha with Kale

Simple, Easy and Satisfying Pseudo Grain Recipe from Paleo Vegan

Kasha with Kale

Kasha with Kale: Sample pseudograin recipe from Paleo Vegan, Plant Based Primal Recipes by Ellen Jaffe Jones and Alan Roettinger.

According to Alan, the secret to this earthy dish is not to overcook the buckwheat or the kale so that each stands up to the other, providing a satisfing bite.

This recipe was simple, easy, satisfying, and a great way to cook buckwheat groats - added to boiling salted water, simmered, and then drained. The groats were perfect - well cooked, but not mushy - Judith Kingsbury.

Total Prep Time: 30 minutes

4 Servings

Nutrition Data Per Serving: 431 cal, 74g carb, 11g fat, 70mg sodium, 14g fiber, 23g protein, low Saturated Fat and Cholesterol


  • 1 1/2 cups buckwheat groats
  • 1 tsp sea salt
  • 1 Tbsp extra-virgin olive oil
  • 3 cups diced onions
  • 4 cloves garlic, minced
  • 2 tsp crushed Aleppo pepper, or 1.2 tsp cayenne (see Foraging for Flavor below)
  • 1/4 tsp freshly ground black pepper
  • 2 cups coarsely chopped kale leaves, firmly packed (about 2 large bunches)
  • Zest and juice of 1 lemon
  • 1/3 cup raw or toasted pumpkin seeds

Foraging for Flavor: Aleppo pepper is optional here, but including it will add both the dimension of heat and it's own distinctive flavor, a sweet-sour note reminiscent of sun-dried tomatoes.


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  1. Fill a large pot about 2/3 full with water and bring to a boil over high heat.
  2. Add the buckwheat and 3/4 tsp of the salt, stirring well. Return to a boil.
  3. Decrease the heat to medium and simmer until tender, about 12 minutes. Drain and set aside.
  4. Put the oil in a large saucepan over medium-high heat and add the onion. Cook, stirring frequently, until the onions soften and just begin to brown at the edges, about 5 minutes.
  5. Add the garlic, optional Aleppo pepper, and black pepper, and cook stirring constantly, until the garlic begins to color lightly, about 1 minute
  6. Add the kale and stir until well combined. Cook stirring frequently until the kale wilts, about 2 minutes.
  7. Add the remaining 1/4 tsp salt and cook, stirring frequently, until the kale is tender, 5 - 7 minutes. Add a small amount of water, about 1 tabelspoon at a time, as needed to keep the mixture moist.
  8. When the kale is tender, add the buckwheat, stirring until well combined.
  9. Cook, stirring almost constantly, ntil warmed through, 3 to 5 minutes
  10. Remove from the heat and stir in the pumpkin seeds, lemon zest, and lemon juice until well combined
  11. Serve at once
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Recipe Tips:

As with any of Alan Roettinger's recipes, feel free to substitute ingredients according to your taste, or what's available. I omitted onions and added carrot and celery to this recipe.

My local grocery had never heard of Aleppo pepper, so I happily used cayenne and a squirt of lemon juice.

Reduce the salt to 1/4 - 1/2 tsp for sodium restricted diets.

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