Crispy Sunchoke, Kale & Farro Hash
all Sunchokes, peeled and cut into 2-inch pieces
all Kale leaves
3/4 Cup Farro
1/2 lb Oyster Mushrooms, halved
1 small Red Onion, sliced 1/4 inch thick
1 Tbsp unsalted Butter
6 Tbsp EVOO
Lemon Juice of 1/2 a lemon
Aleppo chili flakes, pinch
Salt & Pepper, to taste
Begin by cooking Farro by covering with 2-inches of water in a medium sauce pan, and bringing to a boil, covered. Cook over low heat for 25 minutes or until Farro is tender. Drain and set aside.
Meanwhile, in a large saucepan cover sunchokes with water, a pinch of salt, and boil for 10 minutes, or until tender. Slice cooked sunchokes to 1/4 inch thick pieces.
Refill the large saucepan with water and return to a boil. Add Kale to boiling water and cook until just tender,roughly 3 minutes. Drain, let cool slightly then squeeze out excess liquid before coarsely chopping.
In a small skiillet add 2 Tbsp oil and cook red onion & pinch of salt over low heat, stirring occasionally for roughly 12 minutes until browned.
In a cast iron skillet melt butter in 2 Tbsp EVOO. Add sunchokes in an even layer and cook on high for 3 minutes. You are hoping to achieve a nice crisp bottom here. (I recommend 3 minutes on high heat, then 3 minutes on medium-high heat). Push Sunchokes to the side of the skillet and add Oyster Mushrooms along with 1 more Tbsp oil. Cook until browned.
Add last 1Tbsp oil and add farro, kale, and onion and cook only until hot. Season with salt, pepper, Aleppo Chile, and squeeze of lemon.
Serve & enjoy!
Leftovers? Reheat for breakfast and finish with a fried egg or a side of toast!