Kasha with Collard Greens

A new-to-me grain!  Buckwheat in its hulled grain form: buckwheat groats!  I’ve been using buckwheat flour for about a year now in all of my gluten-free baking, but I’ve only used the grain once before in a veggie burger.  It was time to try it out on its own! And it is so earthy and grassy and delicious.  I am hooked on buckwheat!


A traditional Eastern European dish using the hulled, chopped & toasted buckwheat grains (kasha) is Kasha Varnishkes, buckwheat with bow tie noodles.  Now that is something I’m going to have to try.

I was inspired here by the earthy tastes in the buckwheat, and so paired it with plenty of garlic and some collard greens.  Oh yeah.  I think mushrooms would be great with kasha too.  I cooked some extra, so I’ve got enough to experiment with this week.  I’m thinking Veganomicon-inspired mushroom gravy and maybe some tofu or beans.  Mmmm.

“And what are those weird things on the side”, you may be asking yourself… well, they are a veggie & you’ll have to check back tomorrow to find out more about them!

Kasha with Collard Greens

Inspired by Kasha with Kale and Garlic at Gluten Free by Nature

Serves 2

  • 1 c. buckwheat groats (kasha)
  • 2 c. vegetable stock
  • 2 cloves garlic, peeled
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/4 large red onion, diced
  • 1/2 bunch collards, chopped
  • 2 tsp. harissa or dried red chili flakes (I adore Belazu Rose Harissa)

In a pot over high heat, combine buckwheat, stock, and 2 garlic cloves, and bring to a boil.  Cover and let simmer 10-15 minutes, until buckwheat has softened and absorbed the water.

Pour olive oil into in a large pan over medium-low heat, and add onions & garlic.  Sweat until the onions are translucent.  Add the collards, and cook until warmed through but still bright green, about 5 minutes.  Add the cooked buckwheat and harissa, and stir to incorporate all of the ingredients — a heat-resistant spatula works really well here.

Serve immediately and enjoy!


Want to try some recipes with Buckwheat Flour?  They’re gluten-free and delicious:

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Categories: Gluten-Free, Main Course, Side Dish, Vegan, Vegetarian


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3 Comments on “Kasha with Collard Greens”

  1. bonne_santé
    August 1, 2010 at 3:41 am #

    Thank god for this recipe! I just bought a monstrous bag full of buckwheat last week, but soon realised my complete inability to cook with it! Love how simple this looks – delish.


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