Brought To You By ITK Culinary
1. Heat a large skillet over medium-high heat. Add oil and
garlic. Stir for 10 seconds (don’t want garlic to burn) and
add collard noodles.
2. Add 1⁄4 -1/2 cup water, stir and cover with lid for 5 – 10
minutes, until collards wilted.
3. Remove lid and let water evaporate.
4. Serve with your favorite
1 cup Farro cooked
¼ Chopped Yellow Onions
1 Bunch Tuscan Kale
1/4 cup Cherry Tomato Medley
Chili Flake to taste
Garlic to taste
White Wine splash
White Wine or Champagne Vinegar
Flat Leaf Parsley
S & P
Cook farro in a large volume of moderately salted, slowly boiling water for 15 – 18 minutes (until tender, but not soft), drain farro, toss with olive oil and set aside on a sheet pan or other shallow container to cool.
Saute onions with olive oil till translucent, then combined with cooled farro and adjust flavoring to your liking.
Saute kale in olive oil over med-high heat, tossing initially to coat and salting lightly, add just a pinch of chili flakes once kale is somewhat wilted and continue cooking, tossing over occasionally.
When nearly cooked (stems still somewhat al-dente) add thinly slivered garlic and continue cooking over reduced heat to soften. Then finish with a splash of white wine (prevents garlic from browning; de-glazes pan, steam to finish kale stems)
Make a tomato salad by cutting mixed cherry tomatoes in half, then lightly coat with olive oil and splash of vinegar to marinate/macerate lightly, season with S&P
Toast and slice or chop almonds.
In a large bowl, mix farro/onion, kale, tomatoes and incorporate well.
Add olive oil, S&P and lemon juice to dress, then finish with parsley.
Cross-cut pitted avocado halves and scoop directly from skins in to mixture, folding in gently