Winter Greens, Farro Wild Mushroom Salad - olive oil

Method

• Bring a large pot of water to boil.
• Slice mushrooms approx. 1/8 of an inch thick. Using a rasp grate garlic cloves. approx 15 minutes. Once mushrooms have a little colour (approx. 10 minutes in) add in 10 turns course cracked pepper, the garlic + continue cooking until beautiful brown even colour is achieved. Browned mixed mushrooms can go in a large mixing bowl.
• Remove stocks from kale, roughly chop + place in mixing bowl with cooked mushrooms.
• Cook farrow in 4 1/2 cups water on medium heat until cooked. You can cook farrow like pasta.
• When farrow is cooked strain + toss warm/hot farrow with raw kale + mushrooms.
• Removed stocks from collard + mustard greens. Chop roughly into approx. 1 inch pieces. Blanch greens in boiling water. Greens literally go in + out of the water. Strain greens well.
• Toss blanched collard greens, mustard greens with farrow mixture. Taste + season with salt + fresh cracked pepper as needed. Drizzle with a little olive oil for a little shine. Prior to serving toss with fresh parsley leaves - serve.
• Tip | Cut Down On Salt I don't actually put salt in anything until the end. Assemble, toss + taste. Season to taste, you don't need much.