Kale With Farro
Recipe: #25580
February 06, 2017
Categories: Side Dishes, 5 Ingredients Or Less, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"Another kale recipe that sounds good. Recipe source: Bon Appetit (February 2009)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (225.1 g)
- Calories 81
- Total Fat - 4.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 561.6 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 0.1 g
- Sugars - 1.4 g
- Protein - 3.8 g
- Calcium - 129.7 mg
- Iron - 1.3 mg
- Vitamin C - 102.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring a pot of salted water to a boil and add the semi-perarled farro until tender but still firm to bite (12-15 minutes); drain and let cool.
Step 2
IN a pot of boiling salted water cook kale for one minute; drain and transfer to a bowl of ice water to cool; drain. Squeeze out excess water; chop kale.
Step 3
In a large saucepan (I would use the same pot for all three pots) over medium heat the oil and add the shallots and saute until soft (under 5 minutes). Add 4 cups of broth and bring to a boil; reduce heat and simmer until kale is tender and almost all the broth is absorbed, stirring often (25-30 minutes). Transfer mixture to processor and puree one minute. Return puree to same saucepan and mix in farrow. Add 1/2 cup broth. Season with salt and pepper. Thin kale and farrow with more broth if desired and stir in chives.
Tips
No special items needed.
2 Reviews
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