TWO INGREDIENTS I WOULDN’T TOUCH WITH A TEN FOOT POLE ARE KALE AND QUINOA. THEY’VE NEVER BEEN MY CUP OF TEA. THEY ARE NOT FLAVORS THAT APPEAL TO ME. UNTIL NOW.
My sister and I went for brunch to a brilliant restaurant called Mulebone in Washington DC. The menu consisted of southern recipes with an Afro-American twist. This dish is what my sister ordered, and it was SO DELICIOUS that I came home and made my own version. Give it a go!
HERE’S MY TAKE:
INGREDIENTS:
Serves 6-8 depending on the size of each portion.
- Organic Eggs (1 per serving)
FOR THE KALE PESTO
- 2 cups kale (no stems)
- ½ cup olive oil
- ¼ teaspoon salt (more to taste)
- 1 clove garlic
- juice of one lemon
- ½ cup pine nuts
FOR THE QUINOA
- 1 cup organic red quinoa (you can use any other quinoa)
- 2 cups water or low-sodium stock for added flavor (vegetable or chicken); you may need more depending on the consistency you want
FOR THE FARRO
- 1 cup farro
METHOD:
- For the KALE PESTO pulse the kale, olive oil, salt, garlic and lemon juice in a blender or food processor until smooth. Add the pine nuts and pulse until you get the desired consistency. Set aside. **Keep the leftover pesto for other dishes.
- For the QUINOA, rinse the quinoa under running water 2 or 3 times. Drain. Add the quinoa, along with the water/stock to a pot. Bring to a boil, then simmer. Cover and allow to cook until the liquid is absorbed and the quinoa is fluffy. If the quinoa remains hard, add more water/stock and cook until you get the right consistency (a little extra liquid works better for this dish.) Set aside.
- For the FARRO, add the farro to a pot of boiling water. Cook as per packet instructions or until the farro is al dente. Drain and set aside.
- Fry an egg to your liking and set aside.
- ASSEMBLE the dish by mixing a big dollop of quinoa, a spoon of pesto and farro on a plate. Mix it all up and then throw your fried egg on top. Voila!
SAVORY SOUNDS
I HAVE A FEW MUSICAL STAPLES FOR A BRUNCH. THEY ARE OLD CLASSICS, AND THEY ALWAYS SET THE MOOD.
Bill Withers kicks off my brunch soundtrack.
Anything from Jack Johnson is a delight, as far as I’m concerned. This is one of my faves.
I find Karen Ramirez’s voice soothing.
And finally, this haunting instrumental from City of the Sun.
