Buckwheat and Black Kale With Brussels Sprouts

A great fall recipe by chef Michael Anthony I just love this recipe and felt compelled to share with you.

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).

1. Meanwhile, 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. (“Sweating” vegetables means slowly softening them over gentle heat to draw out the flavor without browning them.)
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.
3. Once the buckwheat has been drained, immediately add kale and parsnips. Add whipped cream and parsley, and stir gently. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
Yield: Serves 8.