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, orperlato, which doesn't need presoaking.
Ingredients
Makes 8 servings
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. Farroperlatocan also be found online at www.gustiamo.com.
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Reviews (13)
Back to TopWritten as is, I found this pretty bland. I added 2 cloves of chopped garlic and a healthy handful of pecorino romano. That added the flavor that this dish needed.
clenchner
Pittsburgh
9/19/2015
I followed the recipe to the "T", as I do the first time. First off no need to remove the ribs from the greens since you're gonna puree it anyways. Some of reviews here are surprising. I didn't find this "gross looking" at all. I do feel like it needs a little something. I just added some grated parm-reggiano and it was delish! Super simple,easy and healthy.
Jeri_L
NY, NY
9/7/2014
Surprisingly tasty. I was afraind that it would taste too "healthy". An easy way to sneak a lot of leafy greens and whole grains into a dish. Perfect with a salmon fillet on top.
rojoyo
Seattle, WA
1/4/2014
I added some red chili flakes, steamed chopped kale, and pomegranate seeds. Gives it a nice kick, and some color.
MMonster
3/12/2012
This is a good basic recipe, but it is completely bland. Even with 2 extra garlic cloves it still was bland, and looked unappetizing. Very easy to turn it into a a four fork dish by adding flavor after it is cooked as described. To the recipe as described, I sauted 4 crushed cloves of garlic in olive oil. I added 12 oz. of crushed or diced tomatoes and returned the completed dish to the pot. I then added 3/4 cup of crumbled chevre goat cheese, more salt and pepper and some truffle salt. Now it deserves four forks. If I had shitake or porcini mushrooms, it wouldve been even better!
PhaedraLedbetter
Pasadena
1/11/2012
A little jalapeno added really helped this recipe . I did like the texture of the puree.
earthakitty
7/21/2011
Like others who've reviewed, I made this in effort to use the beautiful bunch of kale in our CSA box. The recipe did not disappoint. What a creative way to eat your greens! There were plenty of leftovers; so for dinner the next night, I added cumin, oregano, lemon juice and fresh cilantro and served alongside fajitas.
Familyof3
Nashville, TN
6/22/2010
这道菜应该比2.5叉。这是really quite good--we've made it half a dozen times and enjoy it a great deal. The only change we make is that we don't "melt" the kale. Rather than blending it to mush, we simply chop it. It makes a much nicer presentation. Yummy!
Anonymous
San Francisco
7/19/2009
I realize I shouldn't review a recipe when I've made changes, but... I used pearled barley rather than farro. I used homemade corn broth for the vegetable stock. The result was really, really bland. I tried more and more salt (in a small sample) until it got too salty, that didn't help either. It didn't completely suck, but was a waste of my lovely corn stock, which I should have saved for corn-crab chowder as was my original intent.
dannabrown
g'ville, sc
2/5/2009
I really liked this dish. I used vegetable stock from the store so it was salty enough and Israeli couscous rather than Farro. I also boiled the couscous in vegetable stock rather than water.
malinolafson
vancouver, bc
2/2/2009
i love farro, i love kale, and i even love dan barber, but we thought this dish lacked something. it was bland. maybe it was because we used homemade vegetable broth that was not salted, although we did salt the dish itself. if i were to make this again, i might try, e.g., adding a ton of garlic.
guessica
brooklyn, ny
1/25/2009
It was okay. I ended up stirring some feta in at the end to give it some more flavour. My husband and I ate it happily but I was very glad I didn't company over as it would have been a rather embarrassing green mess to serve to anyone!
sjostjarnan
Brooklyn
1/25/2009
Great taste, but less than appetizing appearance. Served with grilled salmon and it really made for a nice meal.
Anonymous
seattle, wa
1/24/2009
