Tuscan Kale with White Beets and Farro
Author: Hindy Garfinkel
Recipe type: side dish
- 1 tbsp. olive oil
- 2 shallots, chopped
- 3 cloves garilc, chopped
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 2 white beets, washed and peeled
- 1 bunch of Tuscan Kale, washed and chopped
- 1 cup cooked Farro
- Additional salt and pepper to taste
- Wash and peel the beets.
- Slice the beets thinly. A mandoline is a great tool for it.
- Heat up the olive oil in a large pan.
- Add in the sliced beets, shallots and garlic. Cook about 5 minutes until soft
- Add in the chopped kale, salt and pepper. Stir and let the kale soften. Remove from heat when cooked.
- Mix in the cooked farro
- Serve
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2015/08/tuscan-kale-with-white-beets-and-farro.html
3.2.2807