Kale and buckwheat pot with dried tomatoes

Ingredients for 3 servings:

• 200 g buckwheat
• 800 g kale, fresh
• 10 tomatoes, dried
• 2 tbsp, heaped paprika paste, hot
• 1 tbsp, leveled turmeric powder
• 2 tsp cumin powder
• 2 tbsp Allspice de la Vera
• 250 g carrot(s)
• 1 tbsp salt
• 1 ½ lemon(s), pickled
• 2 m.-sized onion(s)
• 500 ml water
• 6 tbsp oil
• 3 tomatoes (fresh or 1 can of chopped tomatoes)
• 4 large garlic cloves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

simple, vegetarian, vegan

Chop the onions, mince the garlic (I mash it with a knife and then chop it finely), and remove the kale from the stems. Heat 3 tablespoons of oil in a large pan or wok and sauté the onions and garlic. Meanwhile, chop the kale, including the stems. Add the kale to the onions and garlic in the pan. Stir gently, then cover and sauté over moderate heat. Peel and slice the carrots. Chop the pickled lemons. You can usually find them in oriental shops, preserved in salt and vinegar brine. Dice the fresh tomatoes (canned chopped tomatoes are also fine), and chop the sun-dried tomatoes. Now add 3 tablespoons of olive oil to a very large pot—I use my large pressure cooker. Add the crushed lemon, paprika, turmeric, cumin, pimentón, and salt, and sauté together. Now sauté the carrots and add the kale from the pan to the pot. Add the buckwheat and stir well. Pour in 500-700 ml of water. This isn’t meant to be a soup; it’s primarily for the buckwheat to swell. Stir to prevent burning. If preparing in a pressure cooker: cover, wait until pressure builds, and then cook on low heat for about 12 minutes. In a regular pot, it should take about 20-25 minutes.