1 ½ cups kasha (toasted buckwheat)
2 cups water
½ teaspoon salt
2 15-ounce cans pureed winter squash or sweet potatoes
1 tablespoon butter or vegetable oil
2 medium onions, thinly sliced
1 bunch kale, stems removed, chopped
½ cup vegetable broth
1/3 cup extra virgin olive oil
1/4 cup tamari
2 large cloves garlic, minced
Sauce: In a small jar mix olive oil, tamari and garlic. Set aside.
Heat oven to 350°. In a medium saucepan, bring water to a boil, add kasha and salt, cover and cook 15-20 minutes on low heat, or until water is absorbed. In another pan steam the kale for 5-10 minutes until tender. Remove kale from pan and set aside. Drain the pan, add butter and onions and sauté for about 5 minutes until soft. Add the squash or sweet potatoes to the pot, add salt to taste and enough vegetable broth to create a mixture that can be spread like frosting. Spread kasha in the bottom of a greased casserole dish. Layer the kale on top of kasha. Spread squash or sweet potato mixture on top, dropping in spoonfuls and spread to cover. Bake for 30 - 40 minutes until hot. Drizzle garlic sauce over top and serve. Serves 6.
The garlic sauce really makes this dish so don’t omit it!
If you prefer to use fresh squash or sweet potatoes, about 2 pounds of each cooked are needed for this recipe.
Kasha is a staple in East European and Russian cuisine. Kasha is actually toasted buckwheat groats and makes a nice morning porridge with a little butter and maple syrup.
Buckwheat is loaded with nutrients, especially protein, and it has a nutty, earthy flavor. It’s also an excellent source of magnesium.
You can substitute collard greens or swiss chard for the kale.