Photo: Erin Kunkel; Styling: Christine Wolheim

YieldsServes 4 (makes 5 cups) (serving size: 1 1/4 cups)Total Time30 mins
AuthorSandy Sonnenfelt

In our favorite new weeknight meal, kasha and a poached egg rev up greens and smoky pork. The recipe comes from Sandy Sonnenfelt, prepared-foods director at Market Hall Foods and its flagship store, The Pasta Shop in Oakland.

Wine Pairing: A crisp Riesling such as Trisaetum 2013 Dry Riesling (Willamette Valley; $18). The wine offers bright citrus and minerality to handle the greens and egg, and the pancetta pulls out the wine's apple and stone-fruit notes. --Sara Schneider

How to Make It

Step 1
1

Bring broth, 1/2 tsp. salt, and 1 tbsp. oil to a boil in a small saucepan. Add kasha. Cover, reduce heat, and simmer until liquid is absorbed, 10 to 15 minutes. Let stand 5 minutes, then fluff with a fork.

Step 2
2

Meanwhile, sauté pancetta in a 12-in. frying pan over medium heat until golden brown and starting to crisp, 5 to 6 minutes. Transfer with a slotted spoon from the pan to a small plate.

Step 3
3

Add kale and chile flakes to fat in pan. Cook, stirring often, until kale starts to soften and turn bright green, about 2 minutes. Add lemon zest, 1/4 tsp. salt, the pepper, and a splash of water if pan starts to get dry; cook a couple of minutes more. Stir in kasha mixture and 2 to 3 tbsp. more oil to moisten.

Step 4
4

Serve warm or at room temperature, with an egg on each serving if you like, and lemon wedges on the side.

Step 5
5

*Find kasha at well-stocked grocery stores and natural-foods stores, and at bobsredmill.com. For the best way to poach eggs, go to sunset.com/poachedeggs.

Ingredients

 2 cups reduced-sodium chicken broth, vegetable broth, or water
  About 3/4 tsp. kosher salt, divided
 3 to 4 tbsp. extra-virgin olive oil, divided
 1 cup kasha* (roasted buckwheat)
 3 ounces diced pancetta
 1 large bunch Tuscan kale (also sold as dinosaur or Lacinato kale) or curly kale, stems trimmed flush with leaves and leaves sliced crosswise 1/2 in. thick
 1/4 teaspoon red chile flakes
 1 tablespoon lemon zest, plus lemon wedges
 1/4 teaspoon pepper
  Poached eggs (optional)*

Directions

Step 1
1

Bring broth, 1/2 tsp. salt, and 1 tbsp. oil to a boil in a small saucepan. Add kasha. Cover, reduce heat, and simmer until liquid is absorbed, 10 to 15 minutes. Let stand 5 minutes, then fluff with a fork.

Step 2
2

Meanwhile, sauté pancetta in a 12-in. frying pan over medium heat until golden brown and starting to crisp, 5 to 6 minutes. Transfer with a slotted spoon from the pan to a small plate.

Step 3
3

Add kale and chile flakes to fat in pan. Cook, stirring often, until kale starts to soften and turn bright green, about 2 minutes. Add lemon zest, 1/4 tsp. salt, the pepper, and a splash of water if pan starts to get dry; cook a couple of minutes more. Stir in kasha mixture and 2 to 3 tbsp. more oil to moisten.

Step 4
4

Serve warm or at room temperature, with an egg on each serving if you like, and lemon wedges on the side.

Step 5
5

*Find kasha at well-stocked grocery stores and natural-foods stores, and at bobsredmill.com. For the best way to poach eggs, go to sunset.com/poachedeggs.

Kasha with Kale and Pancetta