HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKale & Farro Bowls With A Fried Egg
Kale & Farro Bowls with a Fried Egg

Kale & Farro Bowls with a Fried Egg

with Tomatoes, Guacamole, Feta & Scallion Chimichurri

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This hearty and satisfying bowl will surely put some pep into your morning (or noon, no judgment!) saunter to the kitchen. Nutty farro and nutrient-rich kale make a delicious base for topping with charred tomatoes, fried eggs, creamy guacamole, tangy-salty feta cheese, and a punchy scallion chimichurri sauce. Serve with lemon wedges for a sunny spritz and a great way to start the day.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



2 unit


1 unit


3 clove


4 ounce


4 ounce

Grape Tomatoes

2 unit



2 unit

Veggie Stock Concentrate

½ cup

Feta Cheese


4 tablespoon


Not included in your delivery

8 teaspoon

Olive Oil

1 tablespoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber11 g
Protein24 g
Cholesterol210 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• In a medium pot, combine farro, 4 cups water (8 cups water for 4 servings), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. Drain farro and return to pot; cover to keep warm. TIP: If the water evaporates before farro is done, add a splash of water.


• Meanwhile, wash and dry produce. • Trim and finely chop scallions. Quarter lemon. Peel and mince garlic. Remove and discard any large stems from kale; chop into bite-size pieces.


• In a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice, and a pinch of garlic (you’ll use the rest in the next step). Season with salt and pepper. Taste and add more lemon juice or garlic if desired.


• Heat a drizzle of oil in a large pan over medium-high heat. Add kale; season with salt and pepper. Cook, stirring occasionally, until mostly tender, 3-5 minutes. • Add remaining garlic and 2 TBSP water. Cook, stirring occasionally, until kale is tender, 1-2 minutes. Transfer to a plate and set aside. • Heat another drizzle of oil in same pan over high heat. Add tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. Stir and cook until tender, 1-2 minutes more. Season with salt and pepper; transfer to a plate. • Turn off heat; wipe out pan. Let cool slightly.


• About 5 minutes before farro is done, heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs* into pan and cover. (TIP: Depending on the size of your pan, you may need to work in batches.) Fry eggs to preference. Season with salt and pepper.


• To pot with drained farro, stir in kale, stock concentrates, and a large drizzle of olive oil. Taste and season with salt and pepper. • Divide farro mixture between bowls. Top with eggs, tomatoes, guacamole, feta, and chimichurri in separate sections. Serve with any remaining lemon wedges on the side.