Warm Kale and Chard with Jerusalem Artichokes

Warm Kale and Chard with Jerusalem Artichokes

Serves 4-6 


  • 1/4 cup extra-virgin olive oil
  • 1 pound Jerusalem artichokes, scrubbed and cut into 1-inch pieces
  • 15 garlic cloves, peeled
  • Pinch of crushed red pepper
  • Kosher salt
  • Black pepper
  • 1 pound kale and swiss chard, stemmed, large leaves torn
  • 1/4 cup apple cider vinegar
  • 1 Honeycrisp apple, sliced
  • 4 ounces goat cheese, crumbled (1 cup)
  • Pinch of microgreens


  • Preheat the oven to 400°.
  • In a large cast-iron skillet, heat 2 tablespoons of the olive oil until nearly smoking.
  • Add the Jerusalem artichokes, garlic and crushed red pepper and season with salt and black pepper.
  • Transfer the skillet to the oven and roast for 25 to 30 minutes, until the Jerusalem artichokes are just tender.
  • Put the kale and swiss chard in a large bowl.
  • Remove the skillet from the oven and add the vinegar and remaining 2 tablespoons of olive oil; immediately scrape the Jerusalem artichokes mixture and any liquid over the kale and swiss chard and toss until gently wilted.
  • Add the apple and half of the cheese, season with salt and black pepper and toss to mix;
  • transfer to a serving bowl.
  • Top with the remaining cheese and a pinch of our heart healthy signature Blend microgreens

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