Poor Girl Eats Well last week shared a recipe for raw kale & garbanzo salad. It sounded delicious to me, but I prefer my kale sauteed and wanted to include some sunchokes, or jerusalem artichoke, courtesy of Nevermore Farm, the latest weird boy in my CSA box. These things are relatives of the yacon, also high in fiber. Raw they’re cool and crunchy, but once cooked they’re creamy and savory and taste similar to artichokes. I don’t bother peeling them, just give them a good rinse to get rid of excess dirt. Then I slice them 1/4 in thick on the diagonal for the big ones, the little ones just get sliced in half length wise. Once roasted, these suckers are sooo good, but watch yourself, otherwise you’re asking for a big dose of fiber. Put it all together, and you’ve got a heart vegetarian side dish, which would probably be really tasty beside a roast chicken for you meat eaters. I took this to a potluck this past weekend and it disappeared within 20 minutes, and even the non “hippie” eaters loved it.
Warm Kale, Chickpea & Sunchoke Salad
- 4 tbsp vegetable oil, divided
- 2 cups cooked chickpeas OR 1 can chickpeas, drained & rinsed
- 1/2 pound sunchokes, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic minced
- 1 bunch kale, deveined and chopped
- juice of 1/2 lemon, or 1/4 cup prepared
- 1 tbsp sugar
- salt & pepper to taste
- parmesan cheese (optional)
1) Preheat oven to 400F. Toss chickpeas & sunchokes with 2 tbsp of oil, salt & pepper to taste. Spread on cookie sheet, shake every 5 minutes, and bake for 15 to 20 minutes, or until chickpeas are lightly crisped on the outside & sunchokes are tender.
2) In a medium skillet, heat remaining oil over medium low heat. Add onions, and cook until very soft and beginning to caramelize, about 10 minutes. Add garlic, turn heat to medium, and cook for another 3 minutes. Add remaining ingredients, cover and allow to cook for 10 minutes.
3) Toss roasted chickpeas & sunchokes with kale mixture, and adjust seasonings to taste. Top with parmesan cheese. Serves 4 to 6.