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Verde Vida Culinary

Sunchokes with Garlic Scape and Tomatillo Salsa

Prep Time

20 min

Cook Time

~40

Difficulty

Beginner

Verde Vida Culinary

Sunchokes with Garlic Scape and Tomatillo Salsa

Prep Time

20

Cook time

~40

Difficulty

Beginner

Culinary Lead

Chef Ava Schully

Growing up as the daughter of a chef, Ava Schully learned the importance of food as communal care from an early age. She was raised on Long Island and started her work in food justice at age 11, helping her father cook meals for community members who had evacuated the flood zone in the wake of Hurricane Sandy. Since then, Ava has worked in Michelin-rated restaurants across the Northeast and is thrilled to use her skills to support Rethink Food as an Operations Associate. She is honored to cook for Verde Vida, and to share some of her favorite produce!

Dish inspiration

Ingredients

~4 servings

● 1 pound, sunchoke

● About 10 medium size tomatillos, husks removed and washed

● ½ pound, collard greens

● 15 garlic scapes, (or replace with 3-5 cloves of garlic)

● 5 green onions

● 5-10 sprigs of cilantro

● 2.5 tablespoons of olive or vegetable oil

● 2 tablespoons of lime juice

● 1 small jalapeño, seeded

● Salt and pepper to taste

Instructions

Salsa Verde

● Blanch garlic scapes in salted boiling water until bright green and tender, about 30 seconds. Remove and place in ice water to stop the cooking process.

● Place tomatillos, garlic scapes, green onions, cilantro, lime juice, and jalapeno into a food processor or blender

● Blend until relatively smooth and salt to taste

Salad

● Wash collard greens thoroughly and cut into half inch strips

● Saute on medium low heat with one tablespoon of vegetable oil until tender, stirring occasionally, about one hour

● Preheat oven to 400 degrees

● Scrub sunchokes clean, slice into thin coins

● Place cut side down on a half sheet tray, cover with two tablespoons of vegetable oil and two teaspoons salt

● Bake in preheated oven for about 30 minutes, until your desired level of browning is reached

● Toss roasted sunchokes with stewed collard greens and salsa verde, serve with pickled vegetables

Nutrition Facts

Calories

190 kcal

Protein

4 g

Fiber

6 g

Carbohydrates

25 g

Fat

9 g

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