Buckwheat and Black Kale With Brussels Sprouts

Name: Buckwheat and Black Kale With Brussels Sprouts
Total time: 30 min
Yield: 8 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 sautéed; 12 large shiitake mushrooms, quartered and sautéed; 12 brussels sprouts, quartered or split into leaves (roasted in 375 degree oven until just tender).

By Tara Parker-Pope

Total Time: About 30 minutes
Rating: 4(12)
Comments: Read comments

This warm vegetable and grain salad from executive chef Michael Anthony at New York City’s Gramercy Tavern is hearty and satisfying and works as a standalone vegetarian meal or as an accompaniment to roast meat or fish.

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:8 servings

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

Ingredient Substitution Guide

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Preparation

Step 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
Step 2
Add buckwheat, and season with salt and pepper to taste. Cover with water and bring to a simmer for approximately 5 minutes. Remove from the heat and let buckwheat rest in water for approximately 10 minutes. Strain excess water. (Note: Do not let buckwheat rest too long or it will become too thick.)
Step 3
Once the buckwheat has been drained, immediately add kale and parsnips. Add whipped cream and parsley, and stir gently. Add vegetable stock as needed to reach desired consistency. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.