Today we attack the kale, yes, yes, you know this vegetable superfood to the mode, but be careful not the kale that everyone knows, no, the kale Lacinato. Yes, I found this kale at a market in italy and now I do not loose. The kale Lacinato also called black Tuscan is just perfect cooked as here with buckwheat and granada but also very good in salad. It is thus in a very fried kale he is gone to pot frying pan and I have to say that for a first with him, I have not been disappointed. Cooked, it is very soft, it has much less the taste of cabbage that the cabbage classic, it can be a little bit longer to cook but barely.

So, yes, I know, you were expecting can be a recipe for Valentine’s day but don’t worry you’ll find one here for example ! I hope this recipe pleases you and you will want to go to search (yes, because he is still little known about the stalls, unfortunately !).

Pan fried kale, buckwheat and granada {gluten-free – vegan}

To 4 people Save Print Ingredients

  • 1 bunch kale lacinato (Black Tuscan)
  • 250 g of buckwheat
  • 40 cl of vegetable broth
  • 1 onion
  • 1/2 pomegranate
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of coriander seeds
  • 1 pinch of Espelette pepper
  • 1 drizzle of olive oil
  • Salt



  • Start by removing the ribs of the leaves of kale and then chop the finely.
  • Be sure to blanch in salted boiling water for 7 minutes, drain and set aside.
  • Slice the onion and then sweat for 5 minutes over low heat in a pan with a drizzle of olive oil. Add the kale and spices and cook for 15 minutes covered and at low heat.
  • Finish by adding the buckwheat and the broth, bring to a boil and let cook 8-10 minutes over medium heat so that there was more broth.
  • Serve with the pomegranate seeds.

Written by Doc

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