So excited to share another guest post with you guys! Today’s Post is from Anna King.. a local lover of Jesus, Myra’s Garden Veggies, the outdoors, and deliciously fresh food! Myra and Anna both share a love for throwing together creative foods.. especially when Kale is involved 🙂 Hope you enjoy this fun recipe that Anna is sharing with us today!
I learned to cook mostly from watching my mother cook as a kid. I rarely saw her pull out recipe cards or cookbooks.. Now baking is a totally different ballgame! hehe. In those days, there was no referring to Google or Pinterest for a quick reminder… In my memories, she is the queen of on-the-fly cooking! I like to think my cooking style takes after hers. And I’d like to say I have a decent sense of what things go together. I look up recipes more for ideas than for a how-do I cook all this stuff in my fridge?
My MO is usually to Google the ingredients that I have on hand and go from there. That is how this recipe inspiration started… I had been down to Myra’s garden that week to harvest a few beauties, the main attraction of which was kale!
So today I’m using Kasha.. Kasha is a delicious and much more nutritious alternative to white rice or noodles, etc. It is a high protein, vitamin-packed grain also known as buckwheat! Its natural nutty flavor really works magic in combo with the almonds in this recipe. For any of you readers from Bay City, TX, our H-E-B carries Wolff’s Kasha brand on the “special order” shelf that faces the eggs.
For this recipe you will need:
2½ cups broth (any type) or water
1 cup kasha
2 TBS butter or margarine (optional)
1-2 bunches of kale washed and chopped to 1in pieces
1 lemon zested and juiced
2 scallions diced
1 TBS olive oil
¼ cup roasted or toasted (see below for how-to) almonds*
salt and pepper to taste (or my hubby and I prefer GARLIC SALT to taste. Everything is better with Garlic Salt!)
*to toast the almost, put them in a small pan over low heat, stirring occasionally until golden brown
1. Combine lemon zest, lemon juice, scallions, olive oil, and almonds in a bowl and set aside.
2. Heat liquid to a boil in a pot large enough to accommodate your kasha and the amount of kale you’ll be adding. I use a tall 4½ quart pot and fill it to the brim with kale. It will cook down!
3. Lightly beat egg in bowl with fork. Add kasha, stir, to coat kernels.
4. In separate medium-size skillet or saucepan, add egg-coated kasha. Cook over high heat 2 to 3 min., stirring constantly until egg has dried on kasha & kernels are separate.
5. Add kasha to the boiling liquid. Add kale on top, but DO NOT STIR. Cover tightly and reduce heat to medium low to simmer 8 to 11 minutes until kale is cooked down, kasha kernels are tender & liquid is absorbed.
6. Add your bowl of zest, etc. as well as butter or margarine if you choose and the GARLIC SALT to taste. Stir until combined
Thanks Myra’s Garden for the delicious kale and scallions, as well as inspiration to support local business, keep it green, preserve the planet by consuming locally grown, organic foods, and enjoy the beauty of God’s creation through horticulture!
And thank you Anna for this wonderfully delicious recipe and sharing enjoyably creative new ways to incorporate the #eatmyyard journey throughout our every day lives! Until Tomorrow..