Stir Fried Farro with Garlicky Kale and Poached Egg
A hearty and nourishing dish featuring nutty farro, sautéed garlicky kale, and a perfectly poached egg. This balanced meal is packed with texture and flavor, ideal for any time of day.
Total Time:35 minutes
Yield:2–3 servings
Ingredients
farro
kale, chopped
garlic, minced
olive oil
salt
black pepper
red pepper flakes (optional)
eggs
vinegar (for poaching water)
lemon juice (optional)
Instructions
Cook the farro according to package instructions until tender, then drain and set aside.
Bring a pot of water to a gentle simmer and add a splash of vinegar.
Crack each egg into a small bowl and gently slide it into the simmering water.
Poach for about 3–4 minutes until the whites are set but the yolk remains soft. Remove and set aside.
Heat olive oil in a large skillet over medium heat.
Add the minced garlic and cook until fragrant, about 30 seconds.
Add the chopped kale and sauté until wilted and tender.
Stir in the cooked farro and toss to combine.
Season with salt, black pepper, and red pepper flakes if using.
Cook for a few minutes until everything is heated through.
Remove from heat and add a squeeze of lemon juice if desired.
Serve the farro and kale mixture topped with a poached egg.
Notes
Add mushrooms or caramelized onions for extra depth of flavor.
Swap kale with spinach or Swiss chard if preferred.
Top with parmesan or feta for a richer taste (not vegetarian if using certain cheeses).
Store farro and kale separately from eggs for up to 3 days in the refrigerator.
Prepare fresh poached eggs when serving for best texture.
