6 cups Jerusalem artichokes 4 cups packed shredded kale 1 large red onion 3 cloves garlic sea salt
1/3 cup pepitas, toasted
Dressing: 1 tbsp maple syrup 1 tsp harissa paste (depending on your taste – add more if you like it hot!) 1 clove garlic a couple pinches sea salt Juice of a lemon
Scrub the Jerusalem artichokes. If their skins are thin, you don’t need to peel them, otherwise do so. Cut into cubes. Wash kale, remove stems and cut into small pieces. Chop onions, mince garlic.
In a large dry frying pan, toast pepitas until fragrant and slightly browned. Remove form heat.
In the same pan, add onions and sea salt, along with a splash of water. Cook on medium heat until softened, 5 minutes. Add garlic, cook for a couple more minutes.
Add Jerusalem artichokes, toss to coat with the mixture and leave for at least 5 minutes on medium heat – stirring only very occasionally so the artichoke pieces brown slightly. After 5 minutes, check the bottom to see if browned. If so, stir to flip them all and let cook another 5 minutes, adding more water as needed. Repeat once more (they should not be on the heat much longer than 15 minutes).
Finally, add kale and toss until bright green and tender, 3 – 4 minutes.
While the dish is cooking, make the dressing. Put all ingredients in a small bowl and whisk with a fork until blended. Season to taste.
To serve, pour most of the dressing over the vegetables in the pan and lightly toss. Place onto a serving dish, and drizzle the last remaining dressing over top. Serve immediately.