Pesto Kale & Bean Buckwheat

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, cook the buckwheat according to package instructions, for no more than 8 minutes. When done, drain through a strainer, and then rinse the buckwheat immediately with cool water. This will remove excess starch and prevent over-cooking, for a light, fluffy texture.

Step 2

While the buckwheat cooks, combine the pesto ingredients in a small blender or food processor: basil leaves, garlic, walnuts, lemon juice, black pepper, and half the vegetable broth. Blend until smooth.

Step 3

Add the pesto to the cooked, rinsed buckwheat and stir to coat.

Step 4

Heat the remaining half of the vegetable broth in a large pan or dutch oven over medium-high heat. Stir in the kale, then sprinkle with garlic powder. Cook for about 2 minutes, stirring occasionally.

Step 5

Add the beans. Stir until they're heated through, and the kale is wilted and deep green, about 5 minutes.

Step 6

Lay the pesto buckwheat on a plate and top with the greens and beans. Enjoy!