Sunchokes and Lacinato with a Iberian Flare

This dish combines two basic dishes where the sum is definitely more than the parts. This is easily varied, and could be a good breakfast or light dinner with the addition of some fried eggs with crispy edges.

INGREDIENTS:

1 recipe of Gold Coins (Sauté of Sunchokes)-see recipe on site

1-2 teaspoons Pimenton de la Vera

2-3 tablespoons flat leaf parsley, chopped

½ tablespoon marjoram, chopped

1/3^rd cup toasted or fried almonds (Marcona if you have them) coarsely sliced

¼ cup 3/8^th-inch dice of Spanish chorizo or prosciutto like jamón

½ cup scallion whites, trimmed and halved the length, then cut diagonally ¼-inch wide by 1-inch long

1 bunch lacinato, stemmed, cut into ¼ inch ribbons, and well washed, drained

1 tablespoon lemon juice or best quality sherry vinegar

Salt and pepper to taste

Olive oil as needed

METHOD:

Cook the sunchokes as in the recipe, but dust with the Pimenton de la Vera when you have oiled the sunchokes in the bowl. When they are almost done, scatter with the herbs and almonds (save some for garnish), and cook long enough to heat the almonds.

While you cook the sunchokes, heat a 10 inch sauté pan over medium heat. When hot, barely film with oil. Add the chorizo or ham and cook until it is coloring and aromatic. Add the onions and gently sauté until they are translucent.

Add the lacinato and cook to wilt. You want it cook all the way through and tender, but not to where it is kicking off a lot of liquid and shrinking. Season with a very little salt, some pepper, and drizzle with the lemon or sherry vinegar. Gently toss to spread the acid around, drizzle with some good quality flavorful olive oil, then combine the contents of the two pans, being sure to toss well to evenly distribute all the ingredients. Place in a bowl or on plates, and scatter with the reserved almonds for garnish and serve.

Chef’s Notes: When it comes to sherry vinegar, the cheap stuff can be really awful. Bitter, acrid, metallic, with notes of odd funk. Always spend a little more for the good stuff. It’s worth it. Use Portuguese kale or Russian kale in lieu of the lacinato if you wish. For breakfast, you could add leftover grains and/or avocado, and don’t forget the runny yolk egg.

Serves: 4

Source: Chef Andrew E Cohen