Sunchoke, Farro and Kale Skillet Recipe
Rich, whole-grain farro is perfect in this hearty skillet dish. The earthy, nutty flavor of the sunchoke and wilted kale modernizes a typical southern hash.
Keywords
- sunchoke
- garlic
- olive oil
- butter
- shallot
- farro
- brown beech mushrooms
- kale
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Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Colander
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
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
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