Stir Fried Farro with Garlicky Kale and Poached Egg
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0
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Course
Main Course, Breakfast, Lunch, Others
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Cuisine
American, Vegetarian
Stir Fried Farro with Garlicky Kale and Poached Egg
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 1/2 cups farro 300g; 10 ounces
- 2 tablespoons extra-virgin olive oil 30ml, plus more for drizzling
- 2 shallot 160g; 6 ounces, thinly sliced (about 3/4 cup, medium
- 3 garlic minced, cloves
- 1 kale washed, tough stems removed and discarded, and roughly chopped (about 300g ; 10 ounces after de-stemming, lacinato / Tuscan variety, large bunch
- 2 tablespoons red wine vinegar 30ml
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 egg poached or fried, large
- Parmigiano-Reggiano cheese for shaving (optional)
- chili sauce for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and add farro. Lower heat and simmer until farro is tender but not mushy, about 20 minutes (different brands of farro can have significantly different cooking times, so start checking at 20 minutes, but be prepared to simmer longer). Drain and set aside.
- Heat the oil in a large skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook 30 seconds longer. Add kale and cook, tossing, until wilted, about 4 minutes. Add farro and vinegar and toss until farro is warmed through. Season with salt and pepper.
- Divide kale and grains into 4 bowls. Top each with an egg, seasoning with salt and pepper. Garnish with shaved Parmesan, if using. Serve, passing chili sauce at the table, if desired.
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