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Lemony Kale & Farro Salad with Goat Cheese

Posted Oct 16 2013 11:56am
Highs: Fuzzy baby heads, much needed hot coffee on these amazing fall mornings, hearing Dylan teach Gray to talk - a project he's fairly invested in. He's starting with the words "Dylan" and "poop". Cooking this salad in our new kitchen.

Lows: Our house is infested with fleas, picking fleas off newborn's eyes, picking fleas out of 3-year old hair, everyone needing me at once.


Luckily today is operation flea day. Our dog is getting shaved and a flea bath, our house will be cleaned top to bottom, special medicine and tricks are in the works. These bugs better get outta here fast.


Lemony Kale & Farro Salad with Goat Cheese

1 bunch kale
1 1/2 cups farro
4 cups water
olive oil
salt
black pepper
large handful whole raw almonds
large handful crumbled goat cheese
1 lemon
1 garlic clove

1. Pour farro, 4 cups water, and 2 teaspoons salt in a saucepan, cover, bring to a boil, turn down to medium low and simmer for 30 minutes. Drain.

2. Meanwhile, heat a large skillet over medium high. Coat the bottom with olive oil. Rip kale leaves from stems, wash well, and saute in hot skillet, covered, until tender. About 10 minutes. Season with salt. Chop cooked kale into fine pieces.

3. To make dressing whisk zest and juice of 1 lemon, 1 minced garlic clove, black pepper, and 4-ish tablespoons of olive oil together.

4. To assemble, toss farro and kale with dressing. Taste for seasoning and add more if needed. Turn out into a serving dish and top with roughly chopped almonds and goat cheese. EAT.

My cooking partner...




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