Kasha with Summer Vegetables

1 cup roasted buckwheat groats 
1 egg
2 cups water or veggie stock
1 Tbs. butter
2 cups diced zucchini or summer squash
1⁄2 cup diced carrot
3 cups chopped greens (swiss chard, kale, spinach etc.)
3 garlic scapes chopped or 2 cloves garlic minced
salt and pepper

Beat egg and mix in buckwheat till groats are coated. Cook in a skillet until the egg is cooked and the groats are dry. Move groats to a pot of boiling water or stock, add 1⁄2 tsp salt and simmer for 7 to 12 minutes or until liquid is absorbed.

In the skillet, sauté the scapes and carrot in the butter for five minutes and then add the zucchini. When the squash starts to get translucent, add the greens and the groats and any additional salt and pepper and cook until the greens are tender (time will differ for different greens).