Kale and Buckwheat With Brussels Sprouts and Mushrooms
minced, or to taste
salt and black pepper
freshly ground pepper, to taste
blanched and finely chopped
diced and blanched
sliced and sautéed
quartered and sautéed, if you can't find shiitake, other mushrooms work just fine
quartered or split into leaves
Preheat oven to 375℉ (190℃) degree,
Place the brussel sprouts on a baking sheet coated with cooking spray.
Roast until brussel sprout just become tender, about 20 to 30 minutes.
Meanwhile, add ½ tablespoon oil In a saucepan over medium heat, slowly cook the onions and garlic until they release some of their moisture and become slightly translucent without browning, 4 to 6 minutes.
Stir in buckwheat, and season with salt and pepper.
Cover with water and bring to a simmer for approximately 5 minutes.
Remove from the heat and let buckwheat stay in water for approximately 10 minutes.
Strain excess water.
Once the buckwheat has been drained, immediately stir in kale and parsnips.
Stir in whipped cream and parsley, and gently mix everything together.
Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
Serve warm and enjoy!