Savory Kasha Bowl: Toasted Hazelnuts, Bitter Greens, and Parmesan

This recipe for kasha features buckwheat groats that are lightly toasted and then cooked into a nutty porridge with wilted bitter greens and Parmesan and topped with a fried egg and toasted hazelnuts.
Savory Kasha {Buckwheat Porridge} #recipe w/ Parmesan, Bitter Greens, and Toasted Hazelnuts via

It hits me in the shower, standing under the showerhead with water streaming down my shoulders and steam rising around me. The window, covered in plastic to keep out the winter cold as much as to protect its wood frame from the water, is frosted. As I turn to reach for the bottle of shampoo, goose bumps instantly find purchase on my arms.

Our furnace refuses to run. The light click followed by the satisfying burst of air that signals all is well in the bowels of our home has ceased. The warm air pushed through floor vents that we often take for granted is no more.

The morning routine is interrupted as each task is followed by my daughter crawling back into bed and drawing the covers up around her neck, complaining of the cold, and it is cold. With the wind whipping outside and continued below-zero temperatures, the midcentury construction and cracked foundation of our home fails to keep out the chill.

Bowls of what my husband refers to as “cold cereal” will not do. The thought of creamy, cool yogurt and crunchy clusters of granola layered with bright bits of fruit holds no appeal today. I set water to boiling for the French press, sticking my nose in the fragrant grounds and breathing deep before measuring them out. Opening the cupboard I stare at the rolled oats, the steel-cut oats, the rice behind them, the solitary bag of kamut threatening to fall forward towards me, and then my eyes settle on the buckwheat groats, their green-hued, bulbous, pyramid-like selves a contrast against the others. My hand finds their jar, as well as the dark-skinned hazelnuts that reside next to them.
Savory Kasha {Buckwheat Porridge} #recipe w/ Parmesan, Bitter Greens, and Toasted Hazelnuts via
Water and groats are measured and placed over a second burner, and for an instant I consider my options as I stand in slippered feet as close as possible to the lit stove, attempting to catch its warmth. I place a pinch of salt in with the groats before reaching for the frying pan.

In a few minutes’ time, greens are sautéed and eggs are set to frying. I peel long, thin slices of nutty parmesan from a wedge in between cracking eggs and slowly pouring water over coffee grounds, watching as they froth and bloom. I stir the parmesan into the porridge just before spooning out generous helpings into the waiting bowls, tossing an egg on each and then lightly toasting the hazelnuts in the remaining oil before adding those as well.

The kids arrive, guided by their noses, dressed in layers and with blankets around their shoulders. They hunker over their meal, spooning warm bites with one hand, clutching the corners of their respective capes with the other.

No one even attempts to go without their winter coat zipped to the top as they bundle up for school, gloves pulled over chilled fingers, hats pulled low. It’s time to greet the day.

Savory Kasha {Buckwheat Porridge} #recipe w/ Parmesan, Bitter Greens, and Toasted Hazelnuts via

Kasha Buckwheat Porridge with Toasted Hazelnuts, Bitter Greens, and Parmesan



  • 1 tablespoon oil
  • 1 cup buckwheat groats
  • 2 cups water
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup baby bitter greens (kale, chard, spinach)
  • 2 tablespoons olive oil
  • 2 eggs
  • 3 tablespoons fresh grated parmesan
  • 2 tablespoons hazelnuts
  • Salt and cracked black pepper


  1. Heat the oil over medium-high heat in a medium saucepan. Pour in the groats and cook, stirring frequently, until toasted. Add the water and salt. Bring to a boil over medium-high heat, then reduce the heat to low and continue cooking, stirring occasionally, for 10-12 minutes.
  2. While the groats are cooking, in a medium frying pan over medium-high heat, melt the butter. Stir in the garlic, followed by the greens. Cook just until wilted, then stir the greens into the groats in the saucepan.
  3. Add the oil to the remaining butter to the frying pan. Reduce heat to medium and add the eggs. Spoon oil over the tops of the eggs for sunny-side up, or cook as desired.
  4. Stir the parmesan into the cooked groats and greens, and then spoon the porridge into two bowls. Top each bowl with an egg.
  5. Lightly toast the hazelnuts in the remaining oil in the frying pan just until they begin to brown. Add over the tops of the bowls, and season lightly with salt and pepper. Serve immediately.


If you are using pre-roasted buckwheat groats, often sold as "kasha," you can omit the first step of toasting them in oil.
Recipe type: breakfast
Prep time:
Cook time:
Total time:
Serves: 2


Savory Kasha {Buckwheat Porridge} #recipe w/ Parmesan, Bitter Greens, and Toasted Hazelnuts via


  1. Yes! I mean, boo 🙁 about the heater, but oh yes about that warm and savory breakfast. It’s gorgeous and looks delicious.

  2. This is gorgeous and that egg is calling my name! I would eat this for breakfast, lunch and dinner! 🙂

    Oh and sorry about your heater, that is always a bummer!

  3. A busted furnace is THE WORST, but that egg on top of that gorgeous porridge is THE BEST!!! I’m a sucker for an oozy egg.

  4. Wow! This looks great, Shaina. Love eggs that way 🙂

  5. Definitely a delicious way to stay warm! I hope you get your heater going soon!

  6. What an amazing breakfast!

  7. I’m always on board for a fried egg on top of greens and I like the addition of the groats- Good call. Thanks!

  8. I adore Kasha about as much as I love savory breakfasts! And adding the hazelnuts is such a good idea. Love this little glimpse into your chilly morning.

  9. I absolutely cannot wait to test this out. I am a true believer in savory breakfasts and this looks like it could become my #1! Boo to the furnace!

  10. I feel so guilty that I live in Florida, sorry for all the cold weather you guys are having to deal with! These little bowls of comfort looked like they warmed your family right up though!

  11. I just made the bowl with Quinoa instead of groats, since, perhaps paradoxically, there ain’t no groat in Mid-missouri. I used a cast iron skillet for extra tasty crispiness, sprinkled on some grated horseradish cheddar and covered the concoction so that it would steam the eggs. They didn’t seem to be cooking through the greens. I used chopped hazelnuts, and a dash of smoked hot sauce at the end.

    • I’m glad you liked it! Quinoa is a wonderful substitute if you don’t have buckwheat. One note: the recipe calls to stir the greens into the kasha before cooking the eggs, which is why the eggs weren’t cooking through. That said, I make a vegetable breakfast skillet with Brussels sprouts where I steam the eggs in the same manner that you used, and it’s a wonderful way to get them to finish that last bit of cooking.

  12. This looks like one healthy and energizing breakfast! Pinning

  13. Your photos are always so pretty. Also, need to find me some buckwheat.

  14. Dang. This is NOT the winter for a broken furnace. Can’t believe how unrelenting the temps have been this year. So sorry to hear this. But gorgeous breakfast!

  15. Shaina , As much as I LOVE the “ancient grains” recipe that does NOT call for quinoa (which I avoid for economic-ethical reasons) I truly appreciate the way you wove the story around the recipe. I hope your furnace is fixed by now.

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  17. Wow thanks for sharing this recipe. I’ve been making this a couple days a week for breakfast and I’m not hungry until dinnertime. This is such a satisfying and delicious way to start my day!


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