Buckwheat and Black Kale With Brussels Sprouts

• 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.

onions, garlic, olive oil, buckwheat, salt, pepper, water, black kale, parsnips, whipped cream, parsley, red onion, shiitake mushrooms, brussels sprouts

Taken from cooking.nytimes.com/recipes/1015138 (may not work)