Roasted Jerusalem Artichokes and Braised Collards

Recipe by Chef Nic Sims, Executive Chef/Owner, The Jefferson Market, Ann Arbor

October 02, 2017

Ingredients

  • 6 strips thick-cut bacon, rough chopped and cooked (reserving bacon fat)
  • 1 medium onion, diced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon ground nutmeg
  • 3 cups apple cider
  • 1 large bunch collard greens, de-spined and rough chopped (about 6 cups)
  • 2 cups peeled, 1-inch cubed Jerusalem artichokes
  • 2 tablespoons olive oil
  • 4 teaspoons maple syrup (optional)

Instructions

1.  Heat reserved bacon fat in a large saucepan. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté about 10 minutes, or until translucent. Add nutmeg; sauté another 1 minute. Add apple cider, stir and scrape bottom of pan; add collard greens. Bring to a boil and reduce to simmer for 20 minutes.

2.  Preheat oven to 425°.

3.  Place Jerusalem artichokes, oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast 10 to 15 minutes, or until tender and golden; set aside.

4.  Serve greens and cooking liquid in a soup bowl topped with roasted Jerusalem artichokes and crumbled cooked bacon. Drizzle with maple syrup if desired. 

Yield: 4 Servings

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Jerusalem Artichoke Info & Recipes

The Jerusalem artichoke may be the most misnamed vegetable we have. It has nothing to do with Jerusalem, nor is it anything like an artichoke. This vegetable is actually a variety of sunflower, which ...

Ingredients

  • 6 strips thick-cut bacon, rough chopped and cooked (reserving bacon fat)
  • 1 medium onion, diced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon ground nutmeg
  • 3 cups apple cider
  • 1 large bunch collard greens, de-spined and rough chopped (about 6 cups)
  • 2 cups peeled, 1-inch cubed Jerusalem artichokes
  • 2 tablespoons olive oil
  • 4 teaspoons maple syrup (optional)
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