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9Ingredients
35Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup farro
- 1 bunch kale leaves (dinosaur, only)
- 1/4 cup extra virgin olive oil (Tantillo California)
- 1/2 white onion (sliced)
- 4 garlic cloves (crushed)
- salt
- pepper
- 4 mushrooms (criminal, sliced)
- 1 tomato (chopped.)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium200mg8% |
| Potassium420mg12% |
| Protein7g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
NicoleY 4 years ago
Very tasty. Used shiitake mushrooms which were perfect with the garlic/onion flavors. I also used wheat berries and the added texture was good, but will try farro next time. I would keep the parboil of the kale to bare minimum next time as well and get it crispy whilst sautéing as opposed to boiled spinach-like. I left the tomato out of the mix - seemed unnecessary and it was - this dish is delicious on it’s own. And I’m no huge kale fan. This was a delightful change of pace. Mid-fall and I’m already sick of cauliflower - so this was a blessing.