Why It Works
- Vinegar adds a subtle tanginess to the greens and farro—just what they need to really come to life.
Tender farro, sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is.
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1 1/2 cups farro (300g; 10 ounces)
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2 tablespoons extra-virgin olive oil (30ml), plus more for drizzling
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2 medium shallots (160g; 6 ounces), thinly sliced (about 3/4 cup)
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3 medium cloves garlic, minced
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1 large bunch lacinato (Tuscan) kale, washed, tough stems removed and discarded, and roughly chopped (about 300g ; 10 ounces after de-stemming)
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2 tablespoons red wine vinegar (30ml)
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Kosher salt and freshly ground black pepper
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4 large eggs, poached or fried
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Parmigiano-Reggiano cheese, for shaving (optional)
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Chile sauce, for serving (optional)
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Bring a large pot of salted water to a boil and add farro. Lower heat and simmer until farro is tender but not mushy, about 20 minutes (different brands of farro can have significantly different cooking times, so start checking at 20 minutes, but be prepared to simmer longer). Drain and set aside.
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Heat the oil in a large skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook 30 seconds longer. Add kale and cook, tossing, until wilted, about 4 minutes. Add farro and vinegar and toss until farro is warmed through. Season with salt and pepper.
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Divide kale and grains into 4 bowls. Top each with an egg, seasoning with salt and pepper. Garnish with shaved Parmesan, if using. Serve, passing chili sauce at the table, if desired.
This Recipe Appears In
- Make a Better Breakfast With Farro, Kale, and Eggs
| Nutrition Facts (per serving) | |
|---|---|
| 424 | Calories |
| 13g | Fat |
| 62g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 424 |
| % Daily Value* | |
| 13g | 17% |
| Saturated Fat 3g | 13% |
| 186mg | 62% |
| 333mg | 14% |
| 62g | 22% |
| Dietary Fiber 11g | 38% |
| Total Sugars 10g | |
| 19g | |
| Vitamin C 33mg | 165% |
| Calcium 114mg | 9% |
| Iron 5mg | 27% |
| Potassium 662mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
,
, ,High-Fiber
, Why It Works Vinegar adds a subtle tanginess to the greens and farro—just what they need to really come to life. Tender farro, sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is. 1 1/2 cups farro (300g; 10 ounces) 2 tablespoons extra-virgin olive oil (30ml), plus…
, http://www.edamam.com/ontologies/edamam.owl#recipe_bc8d2dd13764e4a372b00418d44df7a0
, 4
, High-Fiber
, Vegetarian,Pescatarian,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 1 1/2 cups farro (300g; 10 ounces)
- 2 tablespoons extra-virgin olive oil (30ml), plus more for drizzling
- 2 medium shallots (160g; 6 ounces), thinly sliced (about 3/4 cup)
- 3 medium cloves garlic, minced
- 1 large bunch lacinato (Tuscan) kale, washed, tough stems removed and discarded, and roughly chopped (about 300g ; 10 ounces after de-stemming)
- 2 tablespoons red wine vinegar (30ml)
- Kosher salt and freshly ground black pepper
- 4 large eggs, poached or fried
- Parmigiano-Reggiano cheese, for shaving (optional)
- Chili sauce, for serving (optional)
,
, Why It Works Vinegar adds a subtle tanginess to the greens and farro—just what they need to really come to life. Tender farro, sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is. 1 1/2 cups farro (300g; 10 ounces) 2 tablespoons extra-virgin olive oil (30ml), plus more for drizzling 2 medium shallots (160g; 6 ounces), thinly sliced (about 3/4 cup) 3 medium cloves garlic, minced 1 large bunch lacinato (Tuscan) kale, washed, tough stems removed and discarded, and roughly chopped (about 300g ; 10 ounces after de-stemming) 2 tablespoons red wine vinegar (30ml) Kosher salt and freshly ground black pepper 4 large eggs, poached or fried Parmigiano-Reggiano cheese, for shaving (optional) Chile sauce, for serving (optional) Bring a large pot of salted water to a boil and add farro. Lower heat and simmer until farro is tender but not mushy, about 20 minutes (different brands of farro can have significantly different cooking times, so start checking at 20 minutes, but be prepared to simmer longer). Drain and set aside. Heat the oil in a large skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook 30 seconds longer. Add kale and cook, tossing, until wilted, about 4 minutes. Add farro and vinegar and toss until farro is warmed through. Season with salt and pepper. Divide kale and grains into 4 bowls. Top each with an egg, seasoning with salt and pepper. Garnish with shaved Parmesan, if using. Serve, passing chili sauce at the table, if desired. This Recipe Appears In Make a Better Breakfast With Farro, Kale, and Eggs Nutrition Facts (per serving) 424 Calories 13g Fat 62g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label ×Nutrition Facts Servings: 4 Amount per serving Calories 424 % Daily Value* 13g 17% Saturated Fat 3g 13% 186mg 62% 333mg 14% 62g 22% Dietary Fiber 11g 38% Total Sugars 10g 19g Vitamin C 33mg 165% Calcium 114mg 9% Iron 5mg 27% Potassium 662mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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