Farro & Kale with Fried Egg

A whole wheat that’s easy to cook has a chewy texture and nutty flavor, thats Farro. Still not a staple for most, but it’s something we eat a lot. Mix in some hearty Winter Kale from the garden, any kind will do, we used Toscano Kale from our kale that we planted back in September. A few Farm Fresh eggs and we’ve got a quick, tasty dish that will fill ya up after long days working in the mud or hiking in the rain.

Ingredients

5-6 cloves garlic, minced

1/2 yellow onion, diced

2 T Olive Oil

2 cups Farro (Wheat Berries)

2-4 cups Water

1/4 c Tamari (Soy Sauce)

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

Bunch of Toscano Kale – stems chopped in 1/2″ pieces – leaves thinly sliced & chopped

6 Eggs

Directions

Farro & Kale

1. In a large saucepan over medium-high heat, saute the the garlic and onion in the olive oil and cook, stirring often with a wooden spoon, until the onions have softened and are fragrant, about 3 minutes.
2. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the tamari, ground ginger and black pepper. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Add a little more water as the farro plumps up and absorbs it – trying to keep the farro covered.
3. Add the chopped kale stems to the farro and let them cook and soften for 3-5 minutes. Add your thin chopped kale leaves and give it a good stir to mix it all together. Add salt and pepper to taste

Fried Egg

1. Heat some butter in a cast iron or nonstick skillet over medium heat until lightly foaming, tilting pan to evenly distribute the melted butter. Carefully crack an egg into the skillet, season with salt and pepper, and cook until the whites are nearly set on top and the yolks are still runny, about 2 minutes.

2. Using a flexible spatula, gently flip the egg, season with more salt and pepper, and let cook another minute or two. Depending on how well you like your eggs cooked.
3. Fill bowls with Farro & Kale and add Fried Egg to top.