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In a medium pot, add buckwheat; rinse and drain with cold water a few times. Add 3 cups water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes. Do not open the lid. Remove from heat, let stand for 3 minutes and fluff with a fork.
In the meanwhile, preheat ceramic non-stick wok on medium heat and swirl 1 tbsp of oil to coat. Add garlic and sauté for 10 seconds. Add kale and ¼ tsp salt; sauté until shrunk in half, stirring occasionally. Transfer to a medium bowl.
Return wok to high heat and swirl 1 tbsp of oil. Add peppers and ¼ tsp salt; sauté until golden brown, stirring occasionally. Transfer to a bowl with kale.
Reduce heat to low and add remaining 2 tbsp of oil. Add cooked buckwheat and briefly stir it to coat in oil. Turn off heat. Add previously cooked kale and peppers, artichoke hearts, parsley, basil and remaining ½ tsp salt. Stir gently and serve warm.