Sunchoke Kale Hash with Farro
Ingredients:
1/4 cup farro
1 pound sunchokes, peeled and cut into 2-inch pieces
1 bunch kale, tough stems discarded
3 tablespoons olive oil
1/3 small red onion, sliced 1/4 inch thick
1 teaspoon unsalted butter
1/4 pound oyster mushrooms, halved if large
Freshly ground pepper
Directions:
- Cook faro according to package.
- Meanwhile, in a large saucepan, cover the sunchokes with water and add a pinch of salt. Boil until the sunchokes are tender, 10 minutes; drain. Slice the sunchokes 1/4 inch thick.
- Fill the large saucepan with water and bring to a boil. Add the kale about 3 minutes. Drain the kale and let cool slightly. Squeeze out any excess liquid then coarsely chop.
- In a small skillet, heat 1 tablespoons of the oil. Add the red onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes.
- In a nonstick skillet, melt the butter with 1 tablespoon oil. Add the sunchokes in an even layer and cook over high heat until browned on the bottom, about 3 minutes. Turn the sunchokes, reduce the heat to moderately high and continue cooking until starting to brown. Push the sunchokes to the side of the skillet.
- Add 1 more tablespoon of the oil and the oyster mushrooms. Season with salt and pepper and cook over moderately high heat until browned, 3 minutes. Add the remaining 1 tablespoon of oil along with the farro, kale and onion and cook, stirring, until hot. Season with salt and pepper and serve.
Serves 2-4
