This amazing recipe combines crispy sunchokes, silky oyster mushrooms, tender kale and chewy farro. It’s wonderful served with grilled meat or by itself as a meatless main course.
Sunchoke-Kale Hash with Farro
2015-11-05 13:28:35
Serves 10
This amazing recipe combines crispy sunchokes, silky oyster mushrooms, tender kale and chewy farro. It’s wonderful served with grilled meat or by itself as a meatless main course.
Total Time
1 hr 15 min
Nutrition Facts
Serving Size
94g
Servings
10
Amount Per Serving
Calories 124
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg
1%
Sodium 40mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 1g
Protein 4g
Vitamin A
140%
Vitamin C
92%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3/4 cup farro
- 2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces
- Pinch of salt
- 1 pound Tuscan kale, tough stems discarded
- 3 tbp extra-virgin olive oil blended with 3 tablespoons of vegetable oil
- 1 small red onion, sliced 1/4 inch thick
- 1 tablespoon unsalted butter
- 1/2 pound oyster mushrooms, halved if large
- Freshly ground pepper
Instructions
- In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and cook over low heat until the farro is tender, about 25 minutes. Drain the farro.
- 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 Tuscan kale and cook until just tender, about 3 minutes. Drain the kale and let cool slightly. Squeeze out any excess liquid from the kale leaves and then coarsely chop them.
- In a small skillet, heat 2 tablespoons of the blended 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 in 2 tablespoons of the blended 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, about 2 minutes. 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.
Gourmet Recipes from Culinary Hipster http://culinaryhipster.com/
