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Buckwheat with savoy cabbage is a rustic Valtellina vegetarian tradition. This mediterranean dish is high in fiber and protein, offering a healthy, fresh family dinner from Lombardy's mountains.
Rinse the buckwheat groats thoroughly under cold water, then set aside to drain.
Chop the savoy cabbage, onion, carrot, and celery into bite-sized pieces for even texture.
Heat the extra virgin olive oil in a large sauté pan over medium heat; add onion, carrot, and celery and cook for 5–6 minutes until soft but not browned.
Add the chopped savoy cabbage, stir to coat with oil, and cook another 5 minutes, letting the leaves wilt and become bright green.
Pour in the vegetable broth and bring to a simmer; add buckwheat groats, salt, and pepper, then cover and cook on low heat for 20–25 minutes, stirring occasionally to prevent sticking and checking buckwheat for tenderness.
Taste and adjust seasoning if needed; let stand covered for 5 minutes off the heat so the flavors meld and texture settles.
