A Blue Apron recipe. The original calls for another element - a grape relish - but the combination of grapes, almonds, and fried rosemary just ended up producing a "peanut butter and jelly" like topping that didn't harmonize with the rest of the dish.
Catfish with farro and kale salad
serves 2
Add 1/2 cup semi-pearled farro to a pot of boiling salted water. Cook uncovered 16-18 minutes, until tender. Drain and return to the pot.
Season 2 catfish fillets with salt and pepper, then coat in flour. In a non-stick skillet, pan fry in 2 tbsp. butter, 5-6 minutes on the first side, 1-2 minutes on the second.
In a second pan, saute for 2-3 minutes:
2 tsp. olive oil
1 bunch kale, destemmed and rough chopped
2 cloves garlic, minced
salt and pepper
Add and cook for 3-5 minutes, stirring occasionally:
1/2 c. water
Stir to combine:
cooked faro
cooked kale mixture
2 tsp. lemon zest
juice of 1/2 lemon
drizzle of olive oil
salt and pepper to taste
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