Buckwheat Porridge with Spinach and Chili

Ingredients

1 cup buckwheat

100 g spinach

1/2 bunch cilantro

1 red chili pepper

1/4 lemon

1/2 tsp salt

20 ml olive oil

Sort the buckwheat and rinse until the water runs clear. Then pour 1.5 cups of purified water over the buckwheat, add salt, and cook over low heat for about 15-20 minutes, until the liquid evaporates.

Zest a quarter of a lemon and squeeze out 1 tsp of juice.

Remove the core and seeds from the pepper and cut into strips. Be careful when handling the hot pepper and do not rub your eyes after handling it.

Wash the spinach, pat dry with paper towels, and tear it by hand. Heat a frying pan, add olive oil, and chili pepper. Sauté for 1 minute.

Then add the spinach to the pan. As soon as the spinach begins to wilt, add the lemon zest and juice. Sauté for 1 minute and remove from heat.

Finely chop the cilantro. Add the sautéed spinach and chopped cilantro to the buckwheat porridge. Stir and let it sit for a while.

Enjoy!