Wheat-less Wednesday – Sunchoke-Kale Hash with Quinoa

Ingredients:sunchoke kale quinoa hash crop

  • 4 cups cooked quinoa (1 cup dry)
  • 2 1/2 pounds sunchokes, peeled and cut into 1/2 inch pieces.
  • 1 pound kale coarsely chopped with stems discarded
  • 3 Tbsp. Olive Oil blended with 3 Tbsp. Coconut Oil
  • 1 Tbsp. Butter
  • 1/2 pound oyster mushrooms
  • 1 small yellow onion sliced 1/4 inch thick
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground pepper

 Instructions:

1. In a large saucepan, cover sunchokes with water and add a pinch of salt. Boil 10 minutes or until tender. Drain and set aside.

2. Fill the large saucepan with water and bring to a boil. Add kale and cook until tender (~3 minutes). Drain kale and let it cool slightly, squeeze out any excess liquid from the leaves.

3. In a small skillet heat 2 Tbsp. of the blended oil. Add onion, garlic, and a pinch of salt. Cook over moderately low heat until browned (~12 minutes).

4. In the large ceramic skillet, melt 1 Tbsp. butter in 2 Tbsp. oil and distribute sunchokes in an even layer. Cook over high heat until browned on the bottom (~3 minutes). Turn the sunchokes, reduce heat to medium-high and continue cooking until they begin to brown (~2 minutes).

5. Push sunchokes to the side of skillet, add 1 Tbsp. oil  and oyster mushrooms. Season with salt & pepper and cook over moderately high heat until browned (~ 3 minutes). Add remaining Tbsp. of oil along with quinoa, onion, garlic, and kale and cook, stirring, until hot.

6. Season with salt & pepper and serve.

*Recipe adapted from www.foodandwine.com

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