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. 

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Food Facts: Jerusalem Artichoke

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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