Sunchoke, Farro and Kale Skillet
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.
INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a medium pot, cover the farro with 3 inches of water. Bring to a boil, cover and cook on low, until the farro is tender, about 25 minutes. Drain and set aside.
Meanwhile, in a large, oven-safe skillet, on medium-high, heat 2 tablespoons of oil. Add the mushrooms and cook until slightly browned, about 5 minutes. Add the shallots, season with some salt and cook until slightly browned, about 3 minutes. Add the garlic and cook until softened, about 2 minutes. Add the kale and cook just until wilted, about 1 minute. Pour the mixture onto a plate and set aside.
In the same skillet, add remaining 2 tablespoons of oil and the butter. Lay the sunchokes in a flat layer and brown each side, about 2 minutes on each side. Place the skillet in the oven to finish cooking the sunchokes, about 8-10 minutes.
When the sunchokes are tender, take the skillet out of the oven and add the mushroom and kale mixture. Add the cooked farro and toss it all together in the hot skillet, stirring until hot.
Season with salt and pepper to taste.
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