Warm Kale and Chard with Jerusalem Artichokes

Serves 4-6 

Ingredients:

• 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

Directions:

• 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