Kasha Kale Pancetta

December 23, 2015

2015 Sunset, serves 4, 30 min prep

Pair with dry riesling (Trisaetum 2013 dry riesling-Willamette Valley)


  • Chicken broth- 2 Cups
  • 4 TBS olive oil
  • 1 Cup Kasha (roasted buckwheat)
  • 3 oz diced pancetta
  • 1 bunch kale (Tuscan/dinosaur/Lacinato or curly) trimmed from stem, sliced ½ in thick crosswise
  • ¼ tsp red chili flakes
  • 1 TBS lemon zest plus wedges
  • ¼ tsp pepper
  • top with poached/sunnyside eggs


  1. Broth, salt & 1 TBS oil – bring to a boil. Add kasha, cover & simmer 10-15 min. Let stand 5 min, then fluff with fork.
  2. Sauté pancetta in 12 inch fry pan, med heat until golden and starting to crisp 5-6 min. Transfer from pan to plate.
  3. Add kale and chili flakes to fat in pan, cook, stir often until kale turns bright green, about 2 min. Add lemon zest, salt & pepper, add water if pan starts to dry out. Stir in kasha & pancetta , add 2-3 TBS olive oil to moisten.
  4. Serve warm/at room temperature. Top with egg (optional) and lemon wedges on side.

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