Buckwheat And Black Kale With Brussels Sprouts Recipes

BUCKWHEAT AND BLACK KALE WITH BRUSSELS SPROUTS

Steps:

• 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.

ROASTED BRUSSELS SPROUTS AND KALE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
• Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.

BRUSSELS SPROUTS & KALE SAUTE

Steps:

• In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan., Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Steps:

• Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
• Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
• Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
• Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
• To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

KALE AND BRUSSELS SLAW WITH QUINOA

Steps:

• In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
• Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
• Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.