Kasha With Kale And Pancetta Recipe

Name: Kasha With Kale And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups reduced-sodium chicken broth, vegetable broth, or water; About 3/4 tsp. kosher salt, divided; 3 to 4 tbsp. extra-virgin olive oil, divided; 1 cup kasha* (roasted buckwheat); 3 ounces diced pancetta; 1 large bunch Tuscan kale (also sold as dinosaur or Lacinato kale) or curly kale, stems trimmed flush with leaves and leaves sliced crosswise 1/2 in. thick; 1/4 teaspoon red chile flakes; 1 tablespoon lemon zest, plus lemon wedges; 1/4 teaspoon pepper; Poached eggs (optional)*

Servings: persons

2 cups reduced-sodium chicken broth, vegetable broth, or water
About 3/4 tsp. kosher salt, divided
3 to 4 tbsp. extra-virgin olive oil, divided
1 cup kasha* (roasted buckwheat)
3 ounces diced pancetta
1 large bunch Tuscan kale (also sold as dinosaur or Lacinato kale) or curly kale, stems trimmed flush with leaves and leaves sliced crosswise 1/2 in. thick
1/4 teaspoon red chile flakes
1 tablespoon lemon zest, plus lemon wedges
1/4 teaspoon 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, saute 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.
5
*Find kasha at well-stocked grocery stores and natural-foods stores, and at bobsredmill.com. For the best way to poach eggs, go to sunset.com/poachedeggs.
6
Recipe is gluten free with gluten-free broth.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups reduced-sodium chicken broth, vegetable broth, or water, About 3/4 tsp. kosher salt, divided, 3 to 4 tbsp. extra-virgin olive oil, divided, 1 cup kasha* (roasted buckwheat), and more.

Yes, Kasha With Kale And Pancetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kasha With Kale And Pancetta

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