Why It Works
- Vinegar adds a subtle tanginess to the greens and farro—just what they need to really come to life.
Tender farro, sautéed kale, and a perfectly poached egg. If that's not a good breakfast, we don't know what is.
How to Poach Eggs
1 1/2 cups farro (300g; 10 ounces)
2 tablespoons extra-virgin olive oil (30ml), plus more for drizzling
2 medium shallots (160g; 6 ounces), thinly sliced (about 3/4 cup)
3 medium cloves garlic, minced
1 large bunch lacinato (Tuscan) kale, washed, tough stems removed and discarded, and roughly chopped (about 300g ; 10 ounces after de-stemming)
2 tablespoons red wine vinegar (30ml)
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano cheese, for shaving (optional)
Chile sauce, for serving (optional)
Bring a large pot of salted water to a boil and add farro. Lower heat and simmer until farro is tender but not mushy, about 20 minutes (different brands of farro can have significantly different cooking times, so start checking at 20 minutes, but be prepared to simmer longer). Drain and set aside.
Heat the oil in a large skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook 30 seconds longer. Add kale and cook, tossing, until wilted, about 4 minutes. Add farro and vinegar and toss until farro is warmed through. Season with salt and pepper.
Divide kale and grains into 4 bowls. Top each with an egg, seasoning with salt and pepper. Garnish with shaved Parmesan, if using. Serve, passing chili sauce at the table, if desired.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 11g||38%|
|Total Sugars 10g|
|Vitamin C 33mg||165%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|