Farro + Caramelized Onions with Crispy Kale
Farro + Caramelized Onions with Crispy Kale takes about 1 hour and 10 minutes from beginning to end. For 98 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 185 calories, 5g of protein, and 3g of fat. This recipe serves 8. This recipe from Everyday Maven has 146 fans. It works well as a very budget friendly side dish. A mixture of salt, butter, farro, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 72%, this dish is solid. Users who liked this recipe also liked Pappardelle with Caramelized Onions & Crispy Kale, Cheesy Potato Casserole with Caramelized Onions, Gruyere, Bacon, and Crispy Onions, and Kale with Caramelized Squash and Onions.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
½ teaspoon freshly ground black pepper
1 tablespoon organic butter (or olive oil)
1½ cups uncooked semi-pearled Farro
1 teaspoon kosher salt
1 head (8-ounces) Lacinato Kale, stems removed, cut into small pieces
2 teaspoons olive oil
pinch crushed red pepper flakes
sprinkle of salt for Kale
½ teaspoon Sherry Vinegar (or more to taste)
1 large sweet onion, peeled, quartered and thinly sliced
3 cups vegetable stock
Equipment:
dutch oven
sauce pan
Cooking instruction summary:
The Crispy Kale can be prepared in advance or first. I used the method posted in my Everyday Kale Chips recipe except that I substituted the 2 teaspoons of olive oil listed above in place of the non-stick cooking spray. I wanted the olive oil flavor on the Kale as a topping. I also cut the Kale into smaller pieces than I normally do for Kale Chips. Long, thin strips would be nice too!Peel, quarter and thinly slice the onion.Heat a large dutch oven or large saucepan over medium heat. Once hot, add butter and then onions.Cook onions 35 to 40 minutes, stirring frequently until brown and caramelized.Add stock, salt, pepper and red pepper to the caramelized onions and bring to a boil.Add Farro, stir, lower heat to a simmer and cook, uncovered, 25 to 30 minutes until almost all of the liquid is absorbed.Finish by stirring in Sherry vinegar and adjust seasoning to taste. Serve a hot scoop of the cooked Farro and onions with the Crispy Kale on top and Enjoy!
Step by step:
1. The Crispy Kale can be prepared in advance or first. I used the method posted in my Everyday Kale Chips recipe except that I substituted the 2 teaspoons of olive oil listed above in place of the non-stick cooking spray. I wanted the olive oil flavor on the Kale as a topping. I also cut the Kale into smaller pieces than I normally do for Kale Chips. Long, thin strips would be nice too!Peel, quarter and thinly slice the onion.
2. Heat a large dutch oven or large saucepan over medium heat. Once hot, add butter and then onions.Cook onions 35 to 40 minutes, stirring frequently until brown and caramelized.
3. Add stock, salt, pepper and red pepper to the caramelized onions and bring to a boil.
4. Add Farro, stir, lower heat to a simmer and cook, uncovered, 25 to 30 minutes until almost all of the liquid is absorbed.Finish by stirring in Sherry vinegar and adjust seasoning to taste.
5. Serve a hot scoop of the cooked Farro and onions with the Crispy Kale on top and Enjoy!
Nutrition Information:
covered percent of daily need
