Farro and Kale

April 7, 2016



1 cup farro

1 bunch dinosaur kale — leaves only

1/4 cup Tantillo California Extra Virgin Olive Oil

1/2 white onion, sliced

4 garlic cloves, crushed

Salt and pepper to taste

4 criminal mushrooms, sliced

1 red tomato, chopped.


1Cook farro according to directions on packages.

2In a large pot, bring sated water to a boil and cook kale until tender, about 2-3 min.

3In a skillet, heat up Tantillo California Extra Virgin Olive Oil with onions and garlic until onions have softened.

4Season with salt and pepper.

5Add mushrooms and cook until browned then add kale, cooked farro and stir in tomato before serving. Buon Appetito!


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