Name: Buckwheat Stir-Fry with Kale, Beans, and Goat Cheese (Smażona kasza gryczana z jarmużem, fasolą i kozim serem)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Makes 2 servings
Cuisine: Polish
Ingredients: ½ cup (100 g) whole buckwheat (kasha); 3 cups (50 g) chopped kale leaves; Salt and freshly ground black pepper; 2 garlic cloves, minced; 1 teaspoon fresh lemon juice; 2 tablespoons soft goat cheese; 3 tablespoons (45 g) unsalted butter; ½ teaspoon dried oregano; Half a 14-ounce (400 g) can white beans, drained (about 1 cup/200 g); ½ teaspoon fennel seeds; ½ leek, white and pale green parts only (about 1 ounce/25 g), halved lengthwise and thinly sliced crosswise; 1 bay leaf

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
30 min

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

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