Kale & Farro Bowls with a Fried Egg

🥘 Ingredients

• black pepper
• cooking oil
• eggs
  4 unit
• farro
  1.5 c
• feta
  1 c
• garlic
  6 clove
• grape tomatoes
  8 oz
• guacamole
  1/2 c
• kale
  8 oz
• lemon
  2 unit
• olive oil
  4 tbsp
• salt
• scallions
  4 unit
• water
  4 c

🍳 Cookware

• medium pot
• small bowl
• large pan

1. 

   1

   In a medium pot , combine farro , water (use 8 cups water for 4 servings), and a big pinch of salt . Bring to a boil and cook until farro is tender, ⏱️ 25 minutes . Drain farro and return to pot; cover to keep warm. If the water evaporates before farro is done, add a splash of water.

   farro: 1.5 c, water: 4 c, salt
2. 

   2

   Meanwhile, wash and dry produce. Trim and finely chop scallions . Quarter lemon . Peel and mince garlic . Remove and discard any large stems from kale ; chop into bite-size pieces.

   scallions: 4 unit, lemon: 2 unit, garlic: 6 clove, kale: 8 oz
3. 

   3

   In a small bowl , combine scallions, 2 TBSP olive oil , a squeeze of lemon juice, and a pinch of garlic. Season with salt and black pepper . Taste and add more lemon juice or garlic if desired.

   olive oil: 4 tbsp, salt, black pepper
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add kale; season with salt and pepper. Cook, stirring occasionally, until mostly tender, ⏱️ 4 minutes (or until tender, 3-5 minutes). Add remaining garlic and 2 TBSP water. Cook, stirring occasionally, until kale is tender, ⏱️ 2 minutes . Transfer to a plate. Heat another drizzle of oil in same pan over high heat. Add grape tomatoes and cook, undisturbed, until lightly charred, ⏱️ 2 minutes . Stir and cook until tender, ⏱️ 1 minutes more. Season with salt and pepper; transfer to a plate. Turn off heat; wipe out pan.

   cooking oil, grape tomatoes: 8 oz
5. 

   5

   About 5 minutes before farro is done, heat a drizzle/p of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.

   eggs: 4 unit
6. 

   6

   To pot with drained farro, stir in kale , stock concentrates, and a large drizzle of olive oil. Taste and season with salt and pepper. Divide farro mixture between bowls. Top with eggs, tomatoes, guacamole , feta , and chimichurri. Serve with any remaining lemon wedges on the side.

   kale, guacamole: 1/2 c, feta: 1 c