Take Back the Kitchen: Alma's Garlic Buckwheat with Coriander and Currants
I love cooking up a lot of grains and then letting the recipes flow from there. I've been making a lot of buckwheat lately, something healthy and new for me, and then throwing in some spices, nuts and dried fruit. Using up some vegetables makes this a simple and tasty side dish or main dish. Enjoy!
Garlic Buckwheat with Coriander and Currants
5 cups cooked buckwheat
3 cups kale, chopped
2 tbsp minced garlic
3 tbsp coconut oil or other healthy oil
1 large minced onion
1 tsp salt
2 tsp ground coriander
1/4 cup dried currants
1/4 cup marcona almonds or dry roasted almonds, chopped
In a large frying pan over low heat, preferably non stick, heat up the oil.
Add in the onion and garlic and saute until translucent, about 10 minutes.
Add in the kale and saute a few minutes.
Add in the cooked buckwheat and stir.
Add in the coriander, salt stir.
Add in the currants and nuts, stir to combine and serve hot.
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