Kale and Buckwheat With Brussels Sprouts and Mushrooms

• 4 medium onions minced
• 5 cloves garlic minced, or to taste
• 1/2 tablespoon olive oil
• 3 cups buckwheat groats
• 1 x salt and black pepper freshly ground pepper, to taste
• 6 cups water
• 1 bunch kale blanched and finely chopped
• 2 each parsnips diced and blanched
• 1 tablespoon cream whipped
• 1 tablespoon parsley leaves chopped
• 1 small red onion sliced and sauteed
• 14 large mushrooms, shiitake quartered and sauteed, if you can't find shiitake, other mushrooms work just fine
• 14 each brussels sprouts quartered or split into leaves

1. Preheat oven to 375F (190C) degree,
2. Place the brussel sprouts on a baking sheet coated with cooking spray.
3. Roast until brussel sprout just become tender, about 20 to 30 minutes.
4. Meanwhile, add 1/2 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.
5. Stir in buckwheat, and season with salt and pepper.
6. Cover with water and bring to a simmer for approximately 5 minutes.
7. Remove from the heat and let buckwheat stay in water for approximately 10 minutes.
8. Strain excess water.
9. Once the buckwheat has been drained, immediately stir in kale and parsnips.
10. Stir in whipped cream and parsley, and gently mix everything together.
11. Garnish by topping with shiitake mushrooms, onions and roasted brussels sprouts.
12. Serve warm and enjoy!

onions, garlic, olive oil, buckwheat groats, salt, water, blanched, cream whipped, parsley, red onion, mushrooms, brussels sprouts

Taken from recipeland.com/recipe/v/kale-buckwheat-brussels-sprouts-51340 (may not work)