Kale with smoked salt

It's slowly getting cold outside, the leaves are falling and the days are getting dark. At this time of year, I eat lots of warming dishes that make the evenings cosy. Kale is still a classic. This version is made with buckwheat, which in my opinion makes it particularly tasty and hearty.

Kale: Serves 4

Ingredients

3 onions

2 packets of organic kale, frozen

3 vegetable stock cubes

300 g buckwheat groats

smoked salt

water

Preparation

1. Peel and finely chop the onions and fry in oil until lightly golden, then add the kale to the onions.

2. Add the vegetable stock and enough water to cover the kale. Simmer briefly.

3. Add the buckwheat groats and continue to simmer.

4. Add more water when the grits start to absorb the water.

5. Repeat the process until the buckwheat groats are cooked and the kale takes on flavour.

6. Season to taste with smoked salt.