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Happy Monday to all!
It’s cold and it’s been ages since I shared a savory recipe!! The truth is that in my daily life I eat extra basic foods and when I have time I prefer experimenting with desserts. But I recently noticed I had (and still have) lots of buckwheat and, instead of thinking about granola or cakes (those will come, too!) I decided to cook it, which is something I had never done before! And so I thought of accompanying it with some very tasty pesto, more vegetables and some citrus fruits which make everything better. Super simple and perfect for any wintery meal (come on, it’s already winter!).
WARM BUCKWHEAT WITH CAVOLO NERO PESTO, BEETS AND CITRUS {vegan + gluten free}
by Marta Giaccone
Recipe
serves 3-4
prep time: 15 mins, cook time: 25 mins, total: 40 mins
1 cup / 200 gr buckwheat groats
a bunch of cavolo nero (approx. 350 gr)
1 medium or 2 small beets (any color, I found a Chioggia variety)
evoo
2 garlic cloves
40 gr almonds or other nut
1 lemon
salt
some citrus fruit (such as a few slices of pomelo, an orange, etc.)
Method
- Rinse the buckwheat in cold water. Add it to a small pot along with a piece of lemon, a good pinch of salt and 1.5 cups / 750 ml of water. Bring to a boil, then set to medium heat and let simmer for about 10 minutes, until the groats are tender. Drain and set aside.
- Heat up a tbsp of evoo, thoroughly wash the beet (peeling is not necessary), slice it and let it cook for 5 minutes over medium-high heat, stirring often. When it starts becoming golden, remove from heat and set aside.
- Crush and sauté the garlic cloves with 3 tbsp of olive oil. Wash the leaves of cavolo nero, remove the stalks, chop them up and add to the hot oil. Add a pinch of salt and let cook for a few minutes (5-10), stirring often, until tender.
- Blend almonds until they turn into a fine crumble. Remove from blender. Blend the cooked cavolo nero together with 1 of the cooked garlic cloves, a couple of tbsp evoo and the juice of ½ a lemon. When combined, add the almonds back, pulse and taste. Add more salt, lemon and oil as needed.
- Mix buckwheat and pesto. Add beets and citrus. Serve warm.
