Buckwheat with broccoli

A short while ago, I discovered that buckwheat does not belong to the cereal family and that is closer to rhubarb than wheat.
It contains essential amino acids and is rich in mineral salts therefore it is considered a plant source of good quality proteins.
Eaten in adequate quantities it will improve your mood and mental health as well as delight your palate; its consistency and its delicate flavor blend well with other ingredients.
It is always present in my pantry.

ingredients:

• 1 minced garlic clove
• 1 broccoli cabbage
• 150-200 g buckwheat
• extra virgin olive oil

Wash the broccoli and cut it until the individual flowers from the main stem are detached one by one, keeping approximately the same size for a quick and homogeneous cooking.
Light your fire. Pour a little oil into a saucepan and rotate it to cover the bottom well, add the chopped garlic and fry for a few minutes. Pour in the broccoli and salt and mix it well. Add some water and cook over medium heat with the lid on.
Meanwhile, light another fire. Take the saucepan, pour in the buckwheat and water with a proportion of 1: 3, cook for about 15-20 minutes with the lid on.
When cooked, transfer the buckwheat into the broccoli, stir well and add a little extra virgin olive oil.