Buckwheat Stir-Fry with Kale, Beans, and Goat Cheese

As a little child I was always hungry, even after a large supper. During this tragic starvation, my grandmother would cook me buckwheat, fried in a bit of butter and served with twaróg in a tiny porcelain bowl. Nowadays, these grains are an ace up my sleeve after a long, tiring day, when I don’t have enough energy to cook anything complicated. You can use whatever veggies are in season, but my favorite is a version with leeks, kale, beans, and spoon of soft goat cheese, which melts d