Lunch: Kasha with Kale and Pancetta Recipe | MyRecipes

Recipe by Sandy Sonnenfelt 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. W

This recipe includes superfoods such as:

Kale, Lemon

Health benefits of Kasha with Kale and Pancetta Recipe | MyRecipes

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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)*

Instructions

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.
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.
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.
Serve warm or at room temperature, with an egg on each serving if you like, and lemon wedges on the side.
*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.

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