Chef Anthony has long been fascinated with the aromatics and flavor of buckwheat, and the marriage of buckwheat and kale is delicious, he says. “This for me is American food,” he says. “It would have a home on my grandmother’s table in Indiana.” You can find buckwheat at the Union Square market, online at Burkitt Mills or at Whole Foods or Indian food specialty stores.
- 3 medium onions, minced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups buckwheat
- 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).
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
327 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 12 grams protein; 0 milligrams cholesterol; 566 milligrams sodium
- 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
- 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.)
- 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.
About 30 minutes