Kale With Farro

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.