Kale & Farro Bowls with a Fried Egg

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tsp
• eggs
  2 piece
• farro
  1 c
• feta cheese
  2 tbsp
• garlic
  2 cloves
• grape tomatoes
  1 c
• guacamole
  3 tbsp
• kale
  2 c
• lemon
  1 piece
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  4 piece
• veggie stock concentrate
  1 unit
• water
  4 c

🍳 Cookware

• medium pot
• small bowl
• large pan

1. 

   1

   In a medium pot , combine farro , water , 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.

   farro: 1 c, water: 4 c, salt: 1 tsp
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 piece, lemon: 1 piece, garlic: 2 cloves, kale: 2 c
3. 

   3

   In a small bowl , combine scallions, 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: 2 tbsp, black pepper: 1 tsp
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 ⏱️ 3 minutes . Add remaining garlic and 2 tbsp water. Cook, stirring occasionally, until kale is tender ⏱️ 1 minute . Transfer to a plate and set aside. Heat another drizzle of oil in same pan over high heat. Add grape tomatoes and cook, undisturbed, until lightly charred ⏱️ 1 minute . Stir and cook until tender ⏱️ 1 minute more. Season with salt and pepper; transfer to a plate. Turn off heat; wipe out pan. Let cool slightly.

   cooking oil: 1 tsp, grape tomatoes: 1 c
5. 

   5

   About 5 minutes before farro is done, heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference ⏱️ 2 minutes . Season with salt and pepper.

   eggs: 2 piece
6. 

   6

   To pot with drained farro, stir in kale, veggie stock concentrate , 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 cheese , and chimichurri in separate sections. Serve with any remaining lemon wedges on the side.

   veggie stock concentrate: 1 unit, guacamole: 3 tbsp, feta cheese: 2 tbsp