Name: Skillet Farro and Brussels Sprouts
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 1 cup cooked farro; 2 tablespoons rendered chicken fat or extra-virgin olive oil; 1 tablespoon extra-virgin olive oil, plus more for finishing; 1/2 pound Brussels sprouts, trimmed, then pulled apart into individual leaves; 1/2 clove garlic, thinly sliced; Kosher salt; Freshly ground black pepper; Juice of half a lemon

Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

Ingredients

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1 cup cooked farro

2 tablespoons rendered chicken fat or extra-virgin olive oil

1 tablespoon extra-virgin olive oil, plus more for finishing

1/2 pound Brussels sprouts, trimmed, then pulled apart into individual leaves

1/2 clove garlic, thinly sliced

Kosher salt

Freshly ground black pepper

Juice of half a lemon

Directions

Once the chicken has been cooked and set aside to rest, continue to heat the cast-iron skillet on high with about 2 tablespoons of chicken fat coating the bottom. For a vegan alternative, heat up 2 tablespoons of olive oil. Add the cooked farro in a single, even layer and cook undisturbed until it puffs up and begins to brown, 2–3 minutes. Drizzle with olive oil, stir, and add the Brussels sprouts leaves, along with a big pinch of salt, pepper, and the sliced garlic. Stir again and and cook until the Brussels sprouts begin to wilt, about 1–2 minutes. Turn off the heat, add the lemon juice, and finish with a drizzle of olive oil.