Farro is a healthy carb that is loaded with beneficial fiber. Kale is packed with vitamins A and C as well as tons of other nutrients. Put these two ingredients together and they become a powerhouse side dish for anyone, especially if you're on the Day-Off Diet. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
- 1 cup farro
- 1 tsp salt
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1/4 tsp smoked Spanish paprika
- freshly ground black pepper
- 10 oz bag of kale
- 5 cloves garlic, peeled, crushed
- 1 red pepper, roasted, skin removed, seeded, chopped
1. In a large saucepot, place one cup of the farro with three cups of water. Add one teaspoon of salt. Cover with a lid and bring to a low boil for fifteen minutes or until farro is al dente or chewy. Drain in a colander and then transfer to a large bowl.
2. In a small bowl, whisk together the olive oil, red wine vinegar, paprika, and several twists of pepper. Set aside.
3. Spray a large sauté pan with cooking spray and place over high heat. Add 2 cloves crushed garlic. When the garlic begins to brown, add half bag of kale. With kitchen tongs, turn to coat with the spray. Remove kale to a plate. Wipe out sauté pan with a paper towel and add several more sprays of the cooking spray. Add garlic and repeat sautéing process until all of the kale has been cooked.
4. Combine farro, kale, and chopped red pepper. Add vinaigrette and stir well. Serve room temperature or slightly chilled.
Recipe provided by James Briscione, chef instructor at the Institute of Culinary Education.
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This recipe was recently featured in The Day-Off Diet.
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