Weekly Winner:  Reclaiming Control with Kasha and Kale

It has been a banner holiday season food-wise around here. Dinners out with friends, house guests, bowl games, celebrations large and small.  All of these had several things in common:  bountiful tables of gloriously indulgent food and copious amounts of festive drinks.  I am a firm believer that the holidays call for an extra dab of decadence which I am guilty of adding to what I cooked as well as accepting in what others offered.  I’m not complaining … or at least I wasn’t, until the holidays were over and I ever-so-cautiously stepped on the scale.  Ouch.  Yeah, OK, I sort of saw that coming.

I’m fortunate in that, unlike most people who dread going back to the “daily grind” when the holidays are over, I not only welcome it, I crave it.  Enough is enough and it’s time to get down to the business of working out again and eating reasonably.  Which is exactly why I made this for dinner last night:  Kasha with Kale and Pancetta.  I don’t believe I had ever eaten Kasha before last night and I know I’d never made it.  It’s very similar to Farro which I dearly love.  It’s easy to prepare and it is super satisfying.  This is not a dish that will blow you away with spectacular flavors.  This is a subtle, sumptuous and soul-satisfying bowl of comfort.  All of that is just what the doctor ordered around here. The recipe comes from Sunset Magazine, which is appropriate, because the sun has definitely set on the holiday eating frenzy.

Kasha with Kale and Pancetta

Serves 4


2 cups reduced-sodium chicken broth or vegetable broth

About 3/4 tsp kosher salt, divided

3 to 4 Tbsp olive oil, divided

1 cup kasha (roasted buckwheat)

3 oz diced pancetta

1 large bunch Tuscan or curly kale, stemmed and leaves sliced 1/2 inch thick

1/4 tsp red chile flakes

1 Tbsp lemon zest, plus lemon wedges

1/4 tsp pepper

Poached eggs (optional)


1. 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.
2. 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.
3. 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.
4. Serve warm or at room temperature, with an egg on each serving if you like, and lemon wedges on the side.

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