Pan Roasted Kale Sprouts with Farro
You can find pomegranate molasses, preserved lemons and aleppo pepper in middle eastern grocery stores. You can substitute balsamic glaze for the pomegranate molasses and lemon zest for the preserved lemons - but I highly recommend you make your own preserved lemon, preserved lemonssince they are so easy to make. Finally, you can substitute smoked paprika for the aleppo pepper but again, I recommend searching it out!
Servings: 4 servings
Calories:
Ingredients
- 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
Instructions
- 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.