Easy Gourmet: Rutabagas with Buckwheat, Black Beans & Kale

Rutabaga, you get such a bad rap.

Usually only seen around the Thanksgiving table, rutabagas are available year-round! Also known as a “yellow turnip,” they share the sweetness and slightly licorice scent of cabbage. When I saw this handsome fella at the grocery store the other day, I decided to turn him into something completely unrelated to turkey and pilgrims.

I’ve also been on a mission to be more creative with what I have already, both in the refrigerator and in the pantry, and prove to myself (and all of you!) that it’s easy to enjoy a delicious meal without spending a dime or stepping foot outside your house.

RUTABAGAS WITH BUCKWHEAT, BLACK BEANS & KALE

Ingredients

• 1 large rutabega, peeled and diced
  
• 1 cup buckwheat groats, dry
  
• 4 cups kale, chopped into bite-sized pieces
  
• 2 cups cooked black beans
  
• 2 Tablespoons + 1 teaspoon olive oil
  
• 2 cloves garlic, finely chopped
  
• 1-1/2 cups vegetable broth
  
• 1/2 teaspoon salt
• 2 Tablespoons soy sauce
• sliced scallions, for garnish
• 1/2 cup toasted walnuts, for garnish
  
• drizzle sesame oil, for garnish
  

Serves 4-6

In a saucepan, toast buckwheat in 1 teaspoon oil over medium-high heat, stirring so as not to burn, about 10 minutes or until golden brown.. Add broth. Be careful adding liquid to a hot pan; broth and buckwheat may pop a little. Bring to a boil then cover, and cooking until buckwheat is tender and absorbed all broth, 10-15 minutes. Remove from heat.

Meanwhile in a separate large skillet, heat remaining 2 tablespoons of oil. Add garlic and rutabega and 3 minutes until fragrant, then cover and let rutabega “sweat,” about 10 minutes or until tender.

Stir in kale and salt; after kale has turned bright green, reduce heat to low.

Add cooked beans, soy sauce and buckwheat, stirring to heat through.

Serve, garnishing each portion with toasted walnuts, sliced scallions and a drizzle of sesame oil.

Enjoy!