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.
- 1 cup farro
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. white wine vinegar
- 3 Tbsp. extra virgin olive oil, divided
- 1- 3 oz. package Melissa's Kale Sprouts, cut in half lengthwise
- ¼ cup Lebne or plain greek yogurt
- 1 Tbsp. pomegranate molasses or balsamic glaze
- ½ preserved lemon, rind cut into thin strips
- ¼ cup pistachios
- ½ tsp. maldon sea salt
- ¼ tsp. aleppo pepper
- In a small bowl combine the lemon juice, white wine vinegar and 2 Tbsp. of the olive oil. Season with salt and pepper. Whisk to combine and set aside. In a large saucepan, bring 4 cups of water to a boil. Add the farro. Bring back to a boil and boil for 15 - 20 minutes or until farro is cooked but still firm to the bite. Drain and toss with the lemon juice/white wine mixture. Set aside.
- In a large saute pan, heat the remaining tablespoon of oil over medium high heat. Add the kale sprouts, cut side down. Cook for 2 - 3 minutes until bottoms are lightly caramelized. Add ¼ cup water (be careful because the pan is going to sputter and steam!) and reduce the heat to medium. Cover the pan with a lid and steam for 1 - 2 minutes until kale sprouts are tender but still firm to the bite. Remove sprouts from the pan and set aside.
- On a platter, mound the farro. Place the kale sprouts on top and scatter tne preserved lemons and pistachios on top. Dollop the greek yogurt on top and garnish with a sprinkling of sea salt and the aleppo pepper.