Kasha With Kale And Pancetta

• 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)*

1. 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.
2. Meanwhile, saute 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.
3. 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.
4. Serve warm or at room temperature, with an egg on each serving if you like, and lemon wedges on the side.
5. *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.
6. Recipe is gluten free with gluten-free broth.

chicken broth, kosher salt, extravirgin olive oil, kasha, pancetta, kale, red chile flakes, lemon zest, pepper, eggs

Taken from www.myrecipes.com/recipe/kasha-kale-pancetta (may not work)