Sunchoke-Kale Hash with Farro


Comfort food is rarely healthy, or vegetarian. This soul-satisfying winter hash is both. The recipe from F&W Best New Chefs 2009 Jon Shook and Vinny Dotolo, of Animal and Son of a Gun in Los Angeles, combines crispy sunchokes, silky oyster mushrooms, tender kale, and chewy farro. It's wonderful served with grilled steak or on its own as a meatless main course.

Sunchoke-Kale Hash with Farro
Photo: © Con Poulos
Active Time:
40 mins
Total Time:
1 hrs 15 mins


  • 3/4 cup farro

  • 2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces

  • Salt

  • 1 pound Tuscan kale, tough stems discarded

  • 3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil

  • 1 small red onion, sliced 1/4 inch thick

  • 1 tablespoon unsalted butter

  • 1/2 pound oyster mushrooms, halved if large

  • Freshly ground pepper


  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. Fill the large saucepan with water and bring to a boil. Add the Tuscan kale and cook until just tender, about 3 minutes. Drain the kale and let cool slightly. Squeeze out any excess liquid from the kale leaves and then coarsely chop them.

  4. In a small skillet, heat 2 tablespoons of the blended oil. Add the red onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes.

  5. In a nonstick skillet, melt the butter in 2 tablespoons of the blended oil. Add the sunchokes in an even layer and cook over high heat until browned on the bottom, about 3 minutes. Turn the sunchokes, reduce the heat to moderately high and continue cooking until starting to brown, about 2 minutes. Push the sunchokes to the side of the skillet.

  6. Add 1 more tablespoon of the oil and the oyster mushrooms. Season with salt and pepper and cook over moderately high heat until browned, 3 minutes. Add the remaining 1 tablespoon of oil along with the farro, kale and onion and cook, stirring, until hot. Season with salt and pepper and serve.

Make Ahead

The recipe can be prepared through Step 4 one day ahead; refrigerate the components separately.

Suggested Pairing

Melon-scented, full-bodied Chenin Blanc.

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