Buckwheat With Kale, Sweet Potato And Sausage

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   1. Dry roast about 1 c buckwheat in a pan until slightly browned.

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   2. Add in 1 beaten egg and stir quickly to avoid clumping.

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   3. Add 2 cups chicken broth, cover, and simmer for about 15 minutes.

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   4. Blanch 2 bunches of kale, stems removed, and loosely torn. Set aside.

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   5. Chop 3 links of sausage into small pieces and brown in a large pan (All ingredients will need to fit in this pan). Lay sausage on a paper towel to remove some of the grease. Keep the grease that is in the pan.

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   6. Chop 3 shallots and about 6 cloves of garlic finely and then saute in the pan with the sausage grease until softened. Add buckwheat and mix, let cook for a few minutes.

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   6. Microwave sweet potato in chicken broth 5-7 minutes until tender.

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   7. Add kale and sausage and and mix. Sprinkle with about a half spoon of salt and fresh ground pepper. (remember, the sausage provides a lot of salt!)

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   8. Add sweet potato and broth as well if additional moisture needed. Stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.