Molasses adds robust warmth to this hearty grain dish.
I have had molasses on my mind a lot lately and on this chilly morning decided it would suit this warming dish. I created the recipe as a way to use up some leftover kale and realised that molasses is the perfect sweetener to stand up to kale and heavy grains. I chop my kale fairly fine so my kids don’t try to pick it out. (So far, so good.) Also, adding navy beans would turn this into a filling main dish.
Farro with Kale and Cranberries
Ingredients:
- 1 cup of farro (barley or brown rice work well too)
- 1 onion, finely diced
- Half a bunch of kale (about 6 stalks, leafy parts only), washed and chopped
- 3 Tbsp. dried cranberries
- ΒΌ cup toasted walnuts, chopped
- Sea salt & pepper
- Squeeze of lemon juice and zest of one lemon
Instructions:
- Cook farro (or your grain of choice) according to package instructions. Fluff and set aside.
- Over medium heat, saute the onion in a tablespoon or two of olive oil. When softened add the kale.
- Stir and cover to let the kale wilt. Stir frequently so the kale cooks evenly. This should take only 5 minutes or so.
- When the kale is done to your liking, turn the heat to low, stir in the farro and toss with the dressing (recipe below…you won’t need all of it).
- Add the dried cranberries & walnuts. Season with sea salt & pepper. Add the lemon zest and juice. Serve warm.
Dressing:
- 1/3 cup olive oil
- 1 1/2 T cider vinegar
- 2 T fancy molasses
- 1 t Dijon mustard
- Sea salt & pepper
Combine dressing ingredients in a jar with a snug lid and give it a good shake to combine.
Sounds yummy! I'll have to try this very soon. Thanks!
One suggestion for your site, I'd love to see a Print button so I can print off the text version of your recipes!
Hi Jeff,
Thanks for your message. It's a great suggestion so I'll see if I can figure out how to do it!
Great site, Bridget. I'm sure I'll be using your recipes. I'm hungry just skimming over a few.