Makes 1¾ cups
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
Canola oil
4 curly kale leaves, stems removed and the leaves torn into 2- to 3-inch pieces.
10 pitted kalamata olives
1 teaspoon buckwheat groats, lightly toasted
¼ cup Simple Feast's Pickled Radishes
Instructions
Heat a film of oil in a medium frying pan over medium high heat. Stir in the kale and cook just to wilt. Remove from the heat.
Stir in the olives, buckwheat, and the pickled radishes. Transfer to a bowl and serve.