As with most leafy green vegetables, buckwheat greens are nutrient-dense. A two cup serving contains considerable amounts of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin. Buckwheat greens are also low in calories, with a scant 160 calories in that two cup serving, and absolutely no fat.
To prepare your buckwheat greens, rinse them carefully in cool water and dry gently on kitchen paper.
Cooked shoots are generally steamed or fried very lightly. Commonly, they are combined with ginger, garlic, and other Asian vegetables like bamboo shoots and water chestnuts.
Buckwheat greens are also delicious when stir fried with sesame seeds and mushrooms.
Eaten fresh, buckwheat greens are an excellent replacement for spinach with a fresh, crisp flavor.
For simplicity, enjoy them raw with a splash of lemon juice.
Buckwheat greens provide an interesting alternative to common salad greens and are growing in popularity both at home and in haute cuisine.