| Servings |
4 servings
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Ingredients
- 1½ cups ecoLife® Freekeh
- 3 cups vegetable broth
- 1 tsp ground turmeric
- ¾ tsp fine sea salt divided
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 bunch Tuscan kale shredded
- 1 tbsp apple cider vinegar
- 4 eggs
- Finely grated Parmesan
Ingredients
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Instructions
- In a medium saucepan combine freekeh, broth, turmeric and ½ teaspoon salt. Bring to a boil, cover and reduce the heat to simmer gently until freekeh is tender, about 20 minutes. Set aside.
- In a medium bowl whisk together lemon juice, olive oil, garlic and ¼ teaspoon salt. Add kale and massage until slightly wilted.
- In a medium saucepan filled with water, add vinegar and bring to a simmer. Crack eggs into 4 ramekins or small bowls. Slip one egg at a time into water and cook until whites are set but yolks are still runny, about 3-4 minutes. Remove eggs with a slotted spoon and allow to drain briefly. Repeat with remaining eggs.
- Divide freekeh between bowls and top with kale salad, poached eggs and Parmesan.
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