Kale ragouth with buckwheat

Ingredients

• 200 g Kale
• 1 head Onion
• 2 pcs Carrots
• 1/2 tsp Oilve oil
• 300 ml Vegetable stock
• 100 g Buckwheat
• 240 ml Red kidney beans
• 1 tbsp Lemon juice
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Wash and twist the kale, clean and dice the onion.
2. Peel the carrot and also dice it.
3. Fry the onion in a little oil until soft in a pan, then add the carrot andthe kale.
4. Stir constantly, then add the vegetable stock and a little water.
5. Cook over low heat.
6. Add the buckwheat, if necessary, replace the water.
7. When the buckwheat has softened, add the beans.
8. At the end, season with lemon juice, salt and pepper.