Go Back
Print Recipe
No ratings yet

Stir Fried Farro with Garlicky Kale and Poached Egg

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Emily Clifton, Nerds with Knives


  • 1 1/2 cups farro 300g; 10 ounces
  • 2 tablespoons extra-virgin olive oil 30ml, plus more for drizzling
  • 2 medium shallots 160g; 6 ounces, thinly sliced (about 3/4 cup)
  • 3 medium cloves garlic minced
  • 1 large bunch lacinato / Tuscan kale washed, tough stems removed and discarded, and roughly chopped (about 300g ; 10 ounces after de-stemming)
  • 2 tablespoons red wine vinegar 30ml
  • Kosher salt and freshly ground black pepper
  • 4 large eggs poached or fried
  • Parmigiano-Reggiano cheese for shaving (optional)
  • Chili sauce for serving (optional)


  • Bring a large pot of salted water to a boil and add farro. Lower heat and simmer until farro is tender but not mushy, about 20 minutes (different brands of farro can have significantly different cooking times, so start checking at 20 minutes, but be prepared to simmer longer). Drain and set aside.
  • Heat the oil in a large skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add garlic and cook 30 seconds longer. Add kale and cook, tossing, until wilted, about 4 minutes. Add farro and vinegar and toss until farro is warmed through. Season with salt and pepper.
  • Divide kale and grains into 4 bowls. Top each with an egg, seasoning with salt and pepper. Garnish with shaved Parmesan, if using. Serve, passing chili sauce at the table, if desired.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!