Garlicky Kale and Farro Salad with Poached Egg

Ingredients

• Farro

  Earthly Choice

  ½ cup or 90g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  4 cloves, minced or 12g

• Kale

  Raw

  4 cup, chopped or 268g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Chives

  Raw

  3 tbsp chopped or 9g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Radishes

  Raw

  1 cup slices or 116g

• Red wine vinegar

  4 tsp or 20g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Rinse the farro and cook according to package directions.
2. In a medium-sized skillet, heat half of the olive oil over medium heat. Sauté the minced garlic for about 1 minute. Add the chopped kale and cook until wilted and tender, about 5 minutes, stirring often.
3. To poach the eggs, bring a pot of water to a simmer and create a gentle whirlpool. Crack each egg into a small bowl and gently slide into the water. Cook for 3-4 minutes until the whites are set and the yolks are runny.
4. Toss together the cooked farro and kale. Stir in the chives, avocado, and radishes. Divide among plates and top each with a poached egg.
5. Drizzle with red wine vinegar, remaining olive oil, and season with crushed red pepper flakes, salt, and pepper.