Sunchoke Hash
Sunchoke Hash
This is WONDERFUL with poached farm eggs on top!
Ingredients
- <g class="gr_ gr_83 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="83" data-gr-id="83">3 pound</g> sunchokes cut into 1/1/2 inch pieces
- 3 tbsp olive oil
- 1 pound kale chopped into small pieces
- 2 tablespoons minced garlic
- 2 whole leeks cut in half length wise and thinly sliced
- 1# shiitake mushrooms sliced thinly
Instructions
- Take 1/2 the leeks and cook with the sunchokes. The other half will be added at the end- raw as a “garnish” for extra soluble fiber and health benefits!
- Cook the sun chokes in a sauce pan with olive oil. Add 1/2 the leeks and sauté for about 10 minutes. The sun chokes should be a bit crunchy. Remove the sun chokes from the pan and allow to cool. Add 3 tablespoons of oil to the pan and heat <g class="gr_ gr_80 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="80" data-gr-id="80">to</g> medium heat and add garlic. Sauté garlic for one minute and add the chopped garlic. Cook for about 4-5 minutes stirring so the garlic and kale are cooked together and not burning.
- Remove the kale and garlic and add to the cooling sun chokes and leeks. To the skillet, add 2 <g class="gr_ gr_86 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="86" data-gr-id="86">tabspns</g> olive oil and add the mushrooms. Cook the mushrooms about 10 minuted until cooked through.
- Add the mushrooms to the sunchoke mixture and kale and garlic mixture.
- Just before serving, heat all the vegetables together and then sprinkle the remained of the raw leeks on top of the hash.