Leftovers are almost the best thing on a weeknight. Knowing dinner will come together in a snap any Monday through Thursday is music to my ears. Leftovers mean dinner is on the table in minutes, not an hour. It also means minimal clean up, far less dishes to wash, and a little extra
me puppy time. This recipe is easy, versatile, and will make enough for leftovers so you know what that means. Here! Here! to making weeknights a little easier in the meal department.
8 oz dried farro (I used the quick cook Trader Joe’s package)
1/2 onion, chopped
3 large garlic cloves, medium-fine chop
1 yellow pepper, seeded and chopped
1/3 link soyrizo
1 bunch purple kale, sliced into 1/4″ ribbons
1 T soy sauce
salt to taste
Cook farro according to package directions, drain and set aside.
Sweat onions, garlic and pepper in a medium saute pan with 2 T olive oil (more if needed). Start heat on medium, add onion mixture, and lower heat, cover and mix intermittently for approximately 10-15 minutes or until translucent and soft, but not brown. Sprinkle salt to taste. Transfer to a bowl and set aside.
In the same saute pan, add 2T more olive oil, increase heat to medium/high and add soyrizo. Fry until soyrizo browns slightly, add soy sauce, stir. Next, add the onion mixture back to the pan, stir to combine and then add the kale ribbons. Stir and let sit just until kale wilts, about 1 minute. Turn off heat.
Serve with tostadas.