Kasha Croquettes and Steamed Collard Greens: We’re going to go out on a limb and guess you haven’t been making this dish as part of your weeknight dinner staples recently. Don’t worry, we haven’t either. But once New York City’s Natural Gourmet Institute, a health-supportive culinary school that also offers public classes, shared this tantalizing, pan-fried savory fall-time meal with us, we’re starting to rethink that. Mildly crispy with a soft, fluffy interior, this satisfying dinner is so tasty you won’t even notice it’s (gasp) completely vegan.
To round out the meal, serve your croquettes on a whole grain bun or nestle inside of a toasted pita pocket. Alternatively, serve over a bed of mixed greens and skip the bread for a lighter, bread-free meal. Croquettes hold up pretty well in the fridge, so you can just reheat them for lunch the next day.
Not familiar with kasha? This wholesome grain, also known as buckwheat once it’s toasted, works well in savory dishes like the one below but is also a welcome base for many breakfast cereal options. Check out these buckwheat recipes for some more inspiration.
Kasha Croquettes and Steamed Collard Greens
In 1979, Annemarie Colbin, Ph.D., founder of Natural Gourmet Institute, wrote the seminal recipe and menu planning cookbook, The Book of Whole Meals. Although it has been given a modern twist, this meal was inspired by one of the recipes in that cookbook. The following recipe yields 8 croquettes and 4 servings of steamed collard greens.
- 2 cups cooked kasha
- ½ cup whole-wheat pastry flour
- 3 scallions, minced
- ½ bunch parsley, minced
- ½ teaspoon sea salt
- ½ cup extra-virgin olive oil
- 2 tablespoons shoyu or tamari (healthy alternatives to soy sauce)
Steamed collard greens
- 1 bunch collard greens, trimmed and roughly chopped
- Sea salt, to taste
- 1 bay leaf, fresh or dried
- 2 to 3 drops rice vinegar or lemon juice
Directions: Combine kasha and flour in a medium bowl. Mash together until a homogeneous mixture can be formed. Add scallions, parsley, and salt, and mix to thoroughly combine. Divide mixture into eight portions, and form into 2-inch wide patties.
Heat oil in a large sauté pan, and pan-fry patties over medium heat until lightly browned (about 5 minutes per side). Transfer to a paper-towel lined plate. Serve immediately with shoyu and steamed collard greens, or keep warm in a 150-degree oven.
To prepare the collard greens, place collard pieces, salt, and bay leaf in a three-quart pot with ½-inch water. Steam over low heat for 8 to 10 minutes. Remove bay leaf, and season with vinegar or lemon juice. Serve hot or warm alongside kasha croquettes.