Add roasted sunchokes to a bed of warm greens.
2 to 3 sunchokes, sliced 1/4-inch thick
4 tablespoons olive oil
1/2 teaspoon sea salt
1 sprig rosemary, chopped fine
2 to 3 cloves garlic, minced
1 bunch tat soi, chopped into one-inch pieces
1 bunch chard, chopped into one-inch pieces
Half a lemon
Black pepper, freshly ground, to taste
Preheat oven to 425 F.
Scrub sunchokes under cold running water, then slice 1/4-inch thick (leave skin on).
Toss sunchokes and garlic with 2 tablespoons olive oil until evenly coated, then place on a baking sheet. Sprinkle with salt and rosemary.
Bake for 15 to 20 minutes, until the sunchokes are tender inside, like potatoes.
Meanwhile, in a large skillet, heat 2 tablespoons olive oil. Add garlic, tat soi and chard, and saute until soft.
Just before removing from heat, grind pepper and squeeze lemon juice over greens, stirring to mix.
Top with roasted sunchokes and serve warm.
We thank Annie McHale for this recipe.