This tastes way more exciting than it sounds. It actually is a great side dish. And, unlike most Jerusalem artichoke dishes, it was quick to make – 25 minutes start to finish.Start with well cleaned Jerusalem artichokes, like the ones from my garden.  Oh, did I tell you all that I actually sold 35 pounds of Jerusalem artichokes to a farm market?  I am so excited about it! It is one thing to grow enough to give away your extra, it is a whole other level when there is so much you can actually sell some and still have plenty left over to use and still give some away.I made this for 2 but you can easily double or otherwise multiply the recipe for more servings.

Jerusalem Artichokes and Kale

2 tablespoons olive oil, divided

1 pounds small Jerusalem artichokes, scrubbed, quartered (from the garden)

Kosher salt and freshly ground black pepper

1 clove garlic, sliced

1 small bunch kale, stemmed and torn into bite-sized pieces (from Highland Orchards)

Directions

Season the Jerusalem artichokes generously with salt and pepper.  Heat 1 Tbsp oil in a large skillet that has a lid (I prefer cast iron) over medium-high heat. Add the Jerusalem artichokes and 1 Tbsp water. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, about 8–10 minutes.Remove the lid and cook, stirring occasionally, until the water is evaporated and Jerusalem artichokes begin to brown and crisp, about 8 minutes longer. Remove the Jerusalem artichokes and set aside.Add the other Tbsp of oil to the skillet and return to medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.Add the kale, season with salt, and toss until just starting to wilt.  Cover for about 30 seconds.Toss the kale and Jerusalem artichokes, serve and enjoy!Serves 2.