Buckwheat with Leaf Spinach
Buckwheat with spinach is a quick meatless dish in which a properly sautéed onion plays a key role. For the onion to turn evenly translucent, it takes patient stirring and attention. If you are unsure when the onion is glassy, pink or red, our illustrative video can help.
Prep: 15 min
Cook: 15 min
Servings: 4
Energy: 434 kcal per serving
Method
01.
Cooking the buckwheat: Rinse the buckwheat in a sieve under cold water, tip it into the boiling stock, let it bubble for a minute, cover with a lid and leave to finish for about 20 minutes.
02.
Frying the onion: Heat the oil in a wok, add the roughly chopped onion and let it turn translucent. Then add the garlic sliced into rounds and sauté for a minute.
03.
Sautéing the vegetables: Add the pepper cut into cubes, immediately add the washed spinach and, once it has wilted, add the buckwheat, which you have left to drain in a sieve after it has softened.
04.
Finishing the mixture: Finally add the peas. Sauté everything briefly. Then season with salt and pepper.
05.
Serving: You can eat it straight away, or put the buckwheat mixture into a baking dish, sprinkle with grated pecorino and place under the grill for 5 minutes.
