Back on track

We’ve consumed so much meat in the past few days. Fortunately, Sunday came and the farmers’ market loot convinced me to try some new recipes. Tonight’s veg, kale. Oh, and the attractive nuisance helped to cook!

I used the immersion blender in the pot to puree the kale. Only do this if you want to splatter green bits all over yourself, the stove, and the wall. I also think it scratched up the bottom of my Le Creuset a little bit. So, if there’s a next time, I’m going to stick to the blender or food processor. There might be a next time; this dish was pretty good. A little bland, but a sprinkle of salt fixed that, and the taste grew on us. Plus, we felt so healthy eating it. Points!


Melted Kale with Farro (Bon Appétit)

By Dan Barber


  • 10 ounces semi-pearled farro* (1 1/2 cups)
  • 1 1/2 pounds kale leaves, center ribs and stems removed
  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped shallots
  • 4 1/2 cups (or more) vegetable broth, divided
  • 2 tablespoons chopped fresh chives


  • 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.
  • 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.
  • 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.

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