This comforting, risotto-like take on kale makes a great vegetarian entrée, and it's also good topped with a piece of roasted salmon fillet. Farro is also known as emmer wheat. Be sure to buy semi-pearled, or perlato, which doesn't need presoaking.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Heat oil in large heavy saucepan over medium heat; add shallots and sauté until soft, about 3 minutes. Add cooked chopped kale. Increase heat to high and sauté 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.
Step 4
- Available at specialty foods stores, natural foods stores, and Italian markets. Farro perlato can also be found online at www.gustiamo.com.
