Sunchoke, Farro and Kale Skillet Recipe | Farm Fresh To You

Ingredients

• 1 cup farro
• 4 tablespoons olive oil, divided
• 1 (3.5 ounce) package brown beech mushrooms
• 2 shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 bunch lacinato kale, leaves torn from stems (compost stems)
• 2 tablespoons unsalted butter
• 1 ½ pounds (about 8) sunchokes, peeled and cut into ¼-inch slices
• 1 teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper