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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 10 ounces semi-pearled farro* (1 1/2 cups)
- 1 1/2 pounds kale leaves, center ribs and stems removed
- 2 tablespoons olive oil
- 3 tablespoons finely chopped shallots
- 4 1/2 cups (or more) vegetable broth, divided
- 2 tablespoons chopped fresh chives
Method
- Bring large saucepan of salted water to boil. Cook semi-pearled farro until tender but still firm to bite, about 13 minutes. Drain farro and cool.
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat oil in large heavy saucepan over medium heat; add shallots and saute until soft, about 3 minutes. Add cooked chopped kale. Increase heat to high and saute 2 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until kale is tender and almost all broth is absorbed, stirring often, about 25 minutes. Transfer kale mixture to processor; puree 1 minute. Return puree to same saucepan. Mix in farro. Add 1/2 cup broth. Season with salt and pepper. Thin kale and farro with more broth, if desired. Stir in chives.
