I invented this salad on the fly one night when I was having impromptu company for dinner. The original plan was to make a fresh kale salad reminiscent of something I had this summer at a potluck… only, the kale really wasn’t tender enough to eat raw. I sampled some with my dinner companion and we both frowned and agreed that neither of us had enough in common with a rabbit to eat a bowl of it without some cooking.

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So, this salad was born. I started off by toasting some rinsed buckwheat in a dry skillet. Then, while the buckwheat steamed, I sautéed some garlic and onion in some olive oil (pomace) (USA / Canada) before adding the kale and carrots. Once everything was tender I tossed the veggies with the buckwheat and finished it off with some smoked sea salt and good, thick balsamic vinegar. The resulting salad is bright and flavourful, with heaps of nutrients and stuff. Yay!

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Hot Kale & Buckwheat Salad

½ cup buckwheat, quickly rinsed

1 tbsp olive oil (pomace) (USA / Canada)
½ onion, finely chopped
1 garlic clove, minced
6 cups of 2cm kale strips
1 cup thinly sliced carrot
Black pepper
Kosher sea salt
Smoked sea salt
Good, thick balsamic vinegar

Toast the buckwheat in a dry skillet. Transfer it to a pot with 1 cup of boiling water. Steam for 15 minutes, then let rest for another 10.

While the buckwheat cooks, sauté the onion and garlic in the olive oil (pomace) (USA / Canada) until tender. Add the carrots and kale and cook, turning and stirring, until everything is tender.

Toss with the buckwheat. Season to taste with salt, pepper, and balsamic vinegar. Enjoy!