Serves: 6
Total Calories: 28

1 pound sun chokes cut into 1/4 inch thick slices
1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic minced
3 bay leaves
1 medium tomato chopped
2 tablespoons raspberry or balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon sea salt

1. Heat the oil in a heavy medium-size pot over medium heat. Add the onion and saute 1 or 2 minutes or until beginning to soften. Add the garlic and bay leaves and stir well.
2. Place the chopped tomato over the onion-garlic mixture, then add the vinegar, basil, and salt. Top with the sun chokes, cover, and cook about 10 minutes without stirring.
3. Uncover the pot, stir the ingredients, and add a little water if necessary to keep them from sticking. Cover and cook another 5 minutes or until the sun chokes are tender, but still slightly crisp. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 28
Calories from Fat: 20

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