Kale is now grown locally at is easily available in many vegetable shops and supermarkets.
For the salad you will need:
- ¼ cup raw buckwheat
- 1 tbsp olive oil
- 1 bunch kale
- 2 tbsp chopped mint, plus some extra leaves for garnish
- 1 tbsp grated pecorino cheese
- 1 tbsp pecan nuts
- 1 tbsp fresh lemon juice
- Salt and pepper
Heat the olive oil over medium heat, add the buckwheat and stir often until it lightly browns.
Remove kale leaves from the stalks and chop finely.
Toss with the pecorino cheese, pecan nuts, chopped mint and toasted buckwheat.
Mix the lemon juice and 1 tbsp olive oil. Add salt and pepper if desired.
Pour dressing over salad and toss. Garnish with whole pecans and mint.
I use buckwheat by Good Earth and fresh vegetables and herbs by Big Fresh.