Sunchoke-Kale Hash with Farro

DSC02852What I liked most about this recipe is that I was able to find so many of the ingredients at the farmers’ market—sunchokes, oyster mushrooms and Tuscan kale. I remember when I first saw sunchokes (also known as Jerusalem artichokes) at the farmers’ market a few years ago. I had no idea what to do with them. Since then, they’ve become one of the things I look forward to most about the spring market. We also enjoy sunchokes sliced over a spinach salad with pickled ramps and Bleu Mont bandaged cheddar. This hash makes a great side, or a hearty main dish. I enjoyed it with a poached egg for dinner. The recipe is more time intensive than I initially realized, so it’s a good weekend dish when you have ample time and a good bottle of wine to enjoy.

Sunchoke-Kale Hash with Farro (from Food & Wine; serves 10)

3/4 cup farro
2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces
1 pound Tuscan kale, tough stems discarded
3 tablespoons 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

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.

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