Serves: 4
Total Calories: 24

1 teaspoon sesame oil
2 cups coarsely chopped leeks
2 cups coarsely chopped collards
1 1/2 cups kasha
pinch sea salt
3 cups boiling water
1/2 cup coarsely chopped parsley

1. Heat the oil in medium-sized skillet over medium heat. Add the leeks, collards, kasha, and salt, and sauté, stirring occasionally for 5 minutes, or until the ingredients are fragrant and well mixed. Turn off the heat.

2. Add the boiling water, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and simmer covered for 10 minutes, or until the water is absorbed. Adjust the seasonings, if desired. Garnish with parsley and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 24
Calories from Fat: 10

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil