Ingredients

1 cup buckwheat groats, dry roasted for about 5 minutes

1 egg, beaten

3-4 cups chicken broth

2 bunches of kale, stems removed and blanched.

3 links sweet italian sausage, diced

3 shallots, diced fine

6 cloves garlic, diced

1 sweet potato, in 1/2 inch cubes

Salt and Pepper to taste

Preparation

  1. Dry roast about 1 c buckwheat in a pan until slightly browned.
  2. Add in 1 beaten egg and stir quickly to avoid clumping.
  3. Add 2 cups chicken broth, cover, and simmer for about 15 minutes.
  4. Blanch 2 bunches of kale, stems removed, and loosely torn. Set aside.
  5. Chop 3 links of sausage into small pieces and brown in a large pan (All ingredients will need to fit in this pan). Lay sausage on a paper towel to remove some of the grease. Keep the grease that is in the pan.
  6. Chop 3 shallots and about 6 cloves of garlic finely and then saute in the pan with the sausage grease until softened. Add buckwheat and mix, let cook for a few minutes.
  7. Microwave sweet potato in chicken broth 5-7 minutes until tender.
  8. Add kale and sausage and and mix. Sprinkle with about a half spoon of salt and fresh ground pepper. (remember, the sausage provides a lot of salt!)
  9. Add sweet potato and broth as well if additional moisture needed. Stir.