Farro with Crispy Kale and Parmesan
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tsp olive oil plus 2 tsp olive oil
- ¾ cup farro
- 1 tbsp butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ¼ cup white wine
- 2½ cups low sodium chicken broth
- 1 bunch of kale, stems removed and finally chopped
- olive oil
- salt and ground pepper to taste
- ¼ cup parmesan
- Toss farro with olive oil and toast at 375 degrees for 7 minutes. Reduce oven temperature to 300 degrees.
- Heat olive oil and butter in large pan on medium heat
- Add shallots and garlic and saute for 4 minutes.
- Add white wine and allow to reduce by about ½ of the amount, 3-4 minutes.
- Add farro and saute until evenly distributed.
- Working in ½ cup portions, add chicken stock to farro until it is gradually absorbed, stirring often. This process takes about 45 minutes.
- Meanwhile, toss kale with olive oil and a touch of salt and ground pepper.
- Roast in the oven for about 20 minutes at 300 degrees.
Recipe by Weekend Table at https://weekendtable.com/2013/03/12/farro-with-crispy-kale-and-parmesan/
3.2.1230