Sunchoke and Kale Hash with Currants over Red Quinoa Recipe

  1. Bring a small pot of water to a boil over high heat.
  2. When water is boiling, add quinoa and a pinch of salt and cook until tender, about 15 minutes.
  3. Drain, return to pot, and cover to keep warm.
  4. While quinoa cooks, rinse kale and tear leaves into bite-size pieces, discarding stems.
  5. Rinse sunchokes and cut into 1-inch pieces.
  6. Peel onion, halve, and thinly slice.
  7. Wipe mushrooms clean with a damp paper towel and quarter.
  8. Halve lemon.
  9. Pick thyme leaves, discarding stems.
  10. Place sunchokes in a medium pot and cover with cold water.
  11. Place over high heat and bring to a boil.
  12. Add a generous pinch of salt and cook until sunchokes are almost tender, about 8 minutes.
  13. Add kale to pot and cook until bright green, about 30 seconds.
  14. Drain and pat vegetables dry with paper towel.
  15. Set aside.
  16. While sunchokes cook, in a small bowl, whisk together juice of 1/2 lemon, Dijon mustard, agave, thyme, and 1 tablespoon olive oil.
  17. Taste and add salt and pepper as needed.
  18. Discard remaining lemon.
  19. Heat 1 tablespoon oil and butter in a medium pan over medium heat.
  20. When oil is shimmering, add sunchokes, kale, mushrooms, and onion.
  21. Season with salt and pepper and cook until sunchokes are browned, pressing vegetables down into the pan using a spatula, 8 to 10 minutes.
  22. Taste and add salt and pepper as needed.
  23. Divide quinoa evenly between 2 plates.
  24. Top with hash and drizzle over dressing.
  25. Garnish with currants and serve.

red quinoa, kosher salt, dinosaur kale, sunchokes, red onion, cremini mushrooms, lemon, thyme, packet, syrup, olive oil, freshly ground black pepper, butter, currants

Taken from www.chowhound.com/recipes/sunchoke-kale-hash-currants-red-quinoa-31323 (may not work)

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