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Sunchoke and Kale Hash

Prep Time:10 Minutes
Cook Time:20 Minutes

Nutritional Information

A hardy side dish that is great for winter.


  • .75 cup farro
  • 2.5 lb. sunchokes
  • 1 lb. kale , stems removed
  • 3 Tbs olive oil
  • 1 ea small red onion
  • 1 Tbs. Butter
  • .5 lb. oyster mushrooms
  • Salt and black pepper, to taste


  • 1. In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and cook over low heat until the farro is tender, about 25 minutes. Drain the farro.
  • 2. Meanwhile, in a large saucepan, cover the sunchokes with water and add a pinch of salt. Boil until the sunchokes are tender, 10 minutes; drain. Slice the sunchokes 1/4 inch thick.
  • 3. Grill sunchokes, onions, mushrooms and kale over direct heat.
  • 4. Combine vegetables and season with salt and pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828