Prep:

• Wash the chard and roughly chop the leaves.

• Rinse the buckwheat thoroughly.

• Finely chop the onion and garlic.

Sauté:

• In a pan, heat olive oil and a splash of water. Sauté the onions until translucent.

• Add garlic and (if using) chopped green pepper.

Add Flavor:

• Stir in the pepper paste and cook for a few more minutes.

Simmer:

• Add in the chopped chard and drained buckwheat. Mix well.

• Cover and cook over low heat for 15–20 minutes.

• Add 1/4 cup of hot water if needed for moisture.

🍋 Serving Suggestion:

Serve with a spoon of vegan or regular yogurt and a squeeze of lemon.

🥡 Storage Tips:

📌 Keeps fresh in an airtight container in the fridge for up to 2 days.

📌 Can be frozen in individual portions. FQA

🔹 Can I substitute buckwheat?

✅ Yes! You can use quinoa, green lentils, or fine bulgur.

🔹 Do I have to use pepper paste?

✅ Not necessarily. Fresh grated tomatoes are a great substitute.

🔹 Does it actually have detox effects?

✅ Absolutely! Chard is rich in chlorophyll and antioxidants, while buckwheat supports digestion and is anti-inflammatory.