Last week I mentioned that Melissa’s Produce had sent me some of their newest products including the sliced leeks I used in the Orzo Risotto with Leeks and Mushrooms. There were a couple of other surprises in the box as well including these adorable kale sprouts! A cross between Russian Red Kale and Brussel Sprouts they taste as you would imagine – a bit like kale and a bit like brussel sprouts! When I opened the box, I knew exactly what I was going to do with the kale sprouts – make Pan Roasted Kale Sprouts with Farro!
This is a recipe I’ve been wanting to share here on the Table and the kale sprouts presented the perfect opportunity. I love the combination of the nutty and slightly bitter sprouts with the chewiness of the farro.The preserved lemon adds a little tartness and salt and the pomegranate molasses provides an earthy sweetness with a little thick, greek yogurt to balance out all the flavors. After playing around a bit with the kale sprouts, I decided to pan roast them and I think this is the perfect way to cook them. You could just pan roast them and season them with a little coarse salt, pepper , a drizzle of hazelnut oil and a splash of sherry wine vinegar. Or you could make this Pan Roasted Kale Sprouts with Farro which makes a perfect “one dish dinner” – but if you need a little more substance for your meal, it would be great served alongside a roasted chicken (from the grocery store if you’re pressed for time). These pan roasted kale sprouts also make a great lunch ( had to make a second batch because I ate the first one before I could photograph it :-)and this would also make a great potluck dish since it’s delicious at room temperature.