Kasha with Kale and Pancetta
Photo: Erin Kunkel; Styling: Christine Wolheim
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
This recipe, and others like it, can be found in the article “35 Quick and Easy Dinners You Can Make This Winter.”
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)*
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