Kale Salad with Toasted Buckwheat and Parmesan
Ingredients
- 1/2 cup raw buckwheat groats*
- 2 teaspoons + 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 bunch of lacinato kale (8-9 ounces)
- 1 ounce grated parmesan or pecorino, about 1/3 cup
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1 tablespoon fresh lemon juice
- sea salt and pepper to taste
Instructions
- In a frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the garlic and sauté until garlic becomes fragrant, about 30 seconds. Add the buckwheat groats and stir often until buckwheat becomes golden and toasty, about 4-5 minutes. Allow buckwheat to cool completely.
- Remove kale leaves from the tough stalks and chop the kale into shreds. Toss with the parmesan, raisins, pine nuts, and 1/4 cup of the toasted buckwheat.
- Whisk together the lemon juice and 1 tablespoon olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated. This is best served the same day it is prepared.
Notes
inspired by Smitten Kitchen and Bon Appetit
*This recipes makes double the amount of buckwheat needed for the salad. I usually make a double batch and save half of it for another day. If you would prefer not to do this, simply use half the amount of buckwheat, olive oil, and garlic when toasting the buckwheat.