Kale and Ethiopian Farro Wat

From: Ethiopian—It’s All About the Grains in the Summer 2018 issue (pdf).

Kale and Ethiopian Farro Wat

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Course: Main Course

Cuisine: Ethiopian

Servings: 6 Servings

Calories: 101kcal

Author: Laura Booras

Ingredients

• ½ cup Farro, Kandarian Ethiopian Farro preferred
• 3 ½ cups water
• ¼ cup onion, chopped
• 1 tablespoon grapeseed oil
• 1 bunch kale, fresh
• 2 tablespoons berbere
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1 ½ teaspoons mekelesha

Instructions

• To cook the faro, add farro to 3 cups of water, bring to a boil. Cook about 20 minutes or until soft and chewy. Drain and set aside.
• In a skillet, heat the oil and add the onion. Cook until soft, about 5 minutes. Remove the tough stems from the kale and chop finely; add to the onion along with ½ cup of water. Cook until soft and water is completely boiled away, about 10 minutes. Add berbere, cumin, salt, ginger and garlic. If the mixture is too dry, add another ½ cup of water. Cook until water is completely gone and kale is very soft.
• Add the farro and the mekelesha powder, and stir. Warm through over low heat and season with more salt if needed.

Nutrition

Calories: 101kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 562mg | Potassium: 149mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2188IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 3mg

Photo: Wil Fernandez