It’s easy to get in a rut, cooking the same handful of side dishes for dinner. Add a little variety to your healthy options with this tasty side dish.
Garlic Braised Kale with Toasted Farro
- 2¾ cups Farro, dry
- 1 qt Boiling water
- 2¾ cup Kale, fresh, chopped
- 2/3 cup Leeks, fresh, chopped
- 1 Tbsp Garlic, fresh, julienne sliced
- 2 Beefsteak tomatoes, ¼-inch diced
- 1½ tsp Kosher salt
- 1½ tsp Black pepper, fine ground
- 1 Tbsp Extra virgin olive oil
- Cook farro in boiling water until tender, about 10-12 minutes. Drain and spread on a sheet pan, refrigerate until cool, approximately 15 minutes.
- In olive oil over medium heat, add the leeks and garlic until the leeks are translucent. Be careful not to add any color to the leeks and garlic.
- Add in the kale and tomatoes, stirring briefly and then covering with a lid. The kale will braise in the juices that come from the tomatoes. Cook for 3-4 minutes and then stir. Internal temperature must reach 140 degrees F.
- Season with salt and pepper, and then add the cooked, drained farro. Cool for service or serve immediately.
Farro is one of the earliest varieties of wheat. Purchase whole farro over pearled to ensure you are getting a whole grain.
Kale, a cruciferous vegetable related to cabbage and broccoli, is a good source of vitamins A and K and potassium.