Preheat the oven to 120 degrees Celcius. Remove the kale from the stem, wash it, then dry it as much as possible with a salad spinner. Spread the kale on a kitchen cloth and let sit for 5 minutes while you peel and chop the shallot into tiny cubes.
Boil 300ml water, pour over the dry rose hips in a bowl and let them soak until use.
Mix the kale with 1 tsp of rapeseed oil, spread them out on a baking tray and let dry in the preheated oven for around 30-40 minutes. Open the oven once in a while to get rid of the steam and to check the kale doesn’t brown. Turn down the heat if it starts to brown. Once crisp, take the kale out of the oven, season with salt and let cool.
Wash the buckwheat. Heat 1 tbsp of rapeseed oil in a pot and cook the diced shallot until translucent. Add the buckwheat and stir, cooking for 1 minute before adding 200 ml of white wine. Let simmer for 1 minute then add 500 ml of water. Season with salt and pepper (be careful with the salt as you will add parmesan in the end). Let cook on a low heat without a lid until the water is nearly absorbed by the buckwheat, stirring once in a while.
While the “risotto” is simmering, peel and chop the red onions (like an apple).
Remove the rose hips from the water (keep them on the side for later) and season the rose hip water with salt and pepper, allowing it to infuse for 3 minutes. Heat 1 tbsp of rapeseed oil in a pan. Toast the onions then turn down the heat, adding the rose hip water.
Remove and discard the seeds from the now softened rose hips. Add them to the onions. Season to taste, adding a little more water if needed and stir in 1 tsp of honey at the end.
Check if the “risotto” needs more water to fully cook the buckwheat, then remove from heat and stir in the parmesan for a creamy texture.
Serve the buckwheat risotto with the onions on top then add the kale chips and some crumbled feta.
The left over kale chips can be enjoyed as a healthy snack.