Garlicky Kale & Farro Salad
Well folks, it is officially spring. All of the farmers around here are slowly coming out of hibernation. We are so full of excitement and hope for this farm season that it feels like we might explode. Our bodies have finally healed from all the physical abuse we put them through last year. Hopefully all the rest and TLC we got over the winter will give us the strength and energy to tackle anything mother nature throws at us this season. Fingers and toes are crossed that the flea beetles will stay away, the irrigation drips don’t clog, and that the deer, elk and quail find better places to munch on food instead of the produce at Tumbleweed Farm.
This salad screams springtime. I love how light it is while still keeping me full for hours. Recently I’ve been loving cooking with farro, the nutty flavor and chewy texture is out of this world. When paired with crunchy radishes, garlicky kale, and a perfectly poached egg this salad has gone to the top of my list as favorite weekend breakfasts. It tastes extra delicious when paired with our favorite Bloody Mary. In my opinion, if you are going to ditch a smoothie and eat eggs for breakfast a Bloody Mary is only appropriate. It is almost the weekend after all! Enjoy.
Garlicky Kale and Farro Salad with Poached Egg
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 2-4
- 3/4 cup uncooked farro
- 1 egg per person (farm fresh, organic, or free range if possible)
- 1 cup radishes, sliced paper thin
- 1 large bunch of kale or 2 small bunches (about 5 cups worth) tough stems removed and torn into bite size pieces
- 4 large cloves of garlic, minced
- 3 tablespoons fresh chives, diced
- 1 avocado, diced
- 4 tablespoons olive oil (divided)
- 1 1/2 tablespoons red wine vinegar
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- Rinse farro. Place in a large pot of water and bring to a boil. Reduce heat and simmer until farro is tender. About 25 minutes. Drain well and set aside.
- Heat a medium-sized skillet with 2 TBS olive oil over medium heat. Add garlic and saute` for about 1 minute. Add the kale and cook until kale is wilted and tender. About 5 minutes. Be sure to stir the kale often while cooking to prevent burning.
- Poach your eggs using your favorite method. (you can also use a fried egg or even scrambled eggs here too!)
- Toss together the cooked farro and kale. Stir in the chives, avocado, and radishes. Divide among plates and top with a poached egg, drizzle of red wine vinegar, drizzle of olive oil, pinch of crushed red pepper flakes, salt and pepper. Enjoy!
Notes*Use this recipe as a guide. Adjust measurements and ingredients as necessary.