Buckwheat and Black Kale With Brussels Sprouts Recipe

Name: Buckwheat and Black Kale With Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium onions, minced; 3 cloves garlic, minced; 1 tablespoon olive oil; 3 cups buckwheat; Salt; Pepper; 6 cups water; 1 bunch black kale, blanched and finely chopped; 2 parsnips, diced and blanched; 1 tablespoon whipped cream; 1 tablespoon chopped parsley; 1 small red onion, sliced and sauteed; 12 large shiitake mushrooms, quartered and sauteed; 12 brussels sprouts, quartered or split into leaves (roasted in 375 degree oven until just tender).

Servings: persons

3 medium onions, minced
3 cloves garlic, minced
1 tablespoon olive oil
3 cups buckwheat
Salt
Pepper
6 cups water
1 bunch black kale, blanched and finely chopped
2 parsnips, diced and blanched
1 tablespoon whipped cream
1 tablespoon chopped parsley
1 small red onion, sliced and sauteed
12 large shiitake mushrooms, quartered and sauteed
12 brussels sprouts, quartered or split into leaves (roasted in 375 degree oven until just tender).

1
In a saucepan over medium heat, sweat the onions and garlic by cooking them in 1 tablespoon oil until they release some of their moisture and become slightly translucent, about 5 minutes
2
Add buckwheat, and season with salt and pepper to taste.
3
Cover with water and bring to a simmer for approximately 5 minutes.
4
Remove from the heat and let buckwheat rest in water for approximately 10 minutes.
5
Strain excess water.
6
(Note: Do not let buckwheat rest too long or it will become too thick.)
7
Once the buckwheat has been drained, immediately add kale and parsnips.
8
Add whipped cream and parsley, and stir gently.
9
Add vegetable stock as needed to reach desired consistency.
10
Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium onions, minced, 3 cloves garlic, minced, 1 tablespoon olive oil, 3 cups buckwheat, and more.

Yes, Buckwheat and Black Kale With Brussels Sprouts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat and Black Kale With Brussels Sprouts

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