Directions: |
Directions: Preheat oven to 425 degrees. In a medium pot, combine farro and 3½ cups stock. Bring to a boil and cook until farro is tender, 25-30 minutes. Keep covered off heat until ready to serve. If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
Dice sweet potato into ½-inch pieces. Toss on a baking sheet with Fry Seasoning and a large drizzle of olive oil. Season with salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
While sweet potatoes roast, zest and juice 2 lemons. Set zest aside. In a medium microwave-safe bowl, combine lemon juice and 2 tsp sugar; stir until sugar has dissolved. Add cabbage and 4TBSP water; toss to coat. Microwave for 1 minute. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
Mince or grate garlic. In a small bowl, combine mayonnaise, sour cream, as much lemon zest and garlic as you like, and harissa powder to taste (start with a small pinch, then taste and add more from there if you like). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Remove and discard any large ribs from kale. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.
Divide farro between bowls and top with kale, pickled cabbage, and sweet potato. Drizzle with dressing. Sprinkle with pepitas and serve.
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