Inspiration for tonight’s dinner: a hearty, rustic early spring supper. Dandelion greens are bulked up with a little bacon and a poached egg, and a lovely farro risotto rounds out the meal. Easy-to-love flavors, and a homey, springy meal in minutes.
4 cups dandelion greens 1 leek 6 strips of bacon (plus more for swiping, because you know that always happens when there is bacon on the stove) 1 cup farro
We’re assuming that you have onions, butter, chicken stock, vinegar, olive oil, salt, pepper, eggs, white wine, and parmesan lurking around in your fridge and pantry. If not, pick some up! Those are the essentials, friend.
1. Rinse the farro. Leave it to soak for 20-30 minutes.