What To Do With a Bag of Kale

Sunday Funday is exhausting. In typical fashion, I spent a majority of yesterday listening to techno music, searching for the bottom of my bottomless mimosa, and delighting in decadent brunch food at San Francisco’s Bisou French Bistro. Although I thoroughly enjoyed my calorie binge, I ended the day feeling the need to right my dietary wrongs. In order to do so, I needed an antidote to baccon and syrup. Something green, packed with vitamins, and easy to prepare. Not one to mistake a glass of juice as a meal, I decided to tackle the bag of kale I’ve had sitting in my fridge and turn it into a light and healthy dinner entree.
I personally love kale. It’s a versatile and fiber packed leafy green that works well in everything from smoothies to the farro dish I prepared last night. Inspired by a kale and mushroom salad I had at AG Ferrari, I decided to focus on kale’s natural earthiness and play up its umami flavor with onions, mushrooms, and worcestershire sauce. To turn my favorite green into more of a meal, I paired it with Trader Joe’s 10 Minute Farro and served it with a generous topping of shaved parmasean cheese. The end result: a healthy and not over-filling dish that satisfied my craving for veggie goodness, and lessened my brunch guilt.

Kale and Mushroom Farro
Serves 3-4, Ready in 30 minutes

1 cup Trader Joe’s 10 Minute Farro
3 cups vegetable broth
1/2 yellow onion (diced)
4 mini portobello mushrooms (chopped)
1 tbsp. chopped garlic
1/2 cup pitted kalamata olives (halved and chopped)
8 oz. bag of kale
3 tsp. worcestershire sauce
1/4 cup toasted pine nuts
1/2 cup shaved parmesan cheese
1 tbsp. butter
1 tbsp. olive oil


Combine farro and 2 cups vegetable broth in a medium size sauce pan and bring to a boil. Reduce heat to low, and simmer for 15-20 minutes.

While farro is cooking, heat butter in a large sauté pan over medium-high heat. Toss in onions and garlic and stir (2-3 minutes). Add mushrooms and worcestershire sauce, stir and cover (4 minutes). Add kale, olive oil, and 1 cup vegetable broth. Season with salt and pepper, and let kale cook down with the onions and mushrooms (7 minutes). Lastly, add kalamata olives and pine nuts and stir to combine.

Season farro with salt and pepper to taste, and scoop into a large serving bowl. Add kale mixture to farro and toss to combine. Garnish with shaved parmasean cheese and serve hot.


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