Kale and Ethiopian Farro Wat
This Ethiopian-inspired dish combines the nutty texture of farro with tender kale, spiced with berbere and mekelesha for a flavorful main course.
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