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Melted Kale with Farro Recipe

Melted Kale with Farro Recipe



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Ingredients

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

Recipe Preparation

  • 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. 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.

  • *Available at specialty foods stores, natural foods stores, and Italian markets. Farro perlato can also be found online at www.gustiamo.com.

Reviews Section

Recipe Summary

  • 1 tablespoon olive oil
  • ⅓ cup chopped onion
  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
  • 3 cups sliced fresh cremini mushrooms (8 ounces)
  • 3 tablespoons all-purpose flour
  • 1 12 ounce can evaporated fat-free milk
  • 3 cups broccoli florets
  • 1 cup cooked farro or brown rice
  • 1 6 ounce carton plain fat-free Greek yogurt
  • ⅓ cup light mayonnaise
  • 2 tablespoons fat-free milk
  • ½ teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • ¼ teaspoon salt
  • ½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)

Preheat oven to 350ºF. In a very large skillet heat oil over medium heat. Add onion cook 5 minutes or until tender, stirring occasionally. Add chicken and mushrooms cook and stir 5 minutes. Sprinkle with flour cook and stir 2 minutes.

Stir in evaporated milk. Cook and stir until thickened and bubbly. Stir in broccoli cook and stir 3 minutes more. Stir in the next six ingredients (through salt).

Transfer mixture to a 2-quart square or rectangular baking dish. Sprinkle with cheese. Bake 20 minutes or until bubbly and cheese is melted.


Dan Barber

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, or perlato, which doesn't need presoaking.

Average user rating 3 / 4 Reviews 13 Percentage of reviewers who will make this recipe again 77 % View “ Melted Kale with Farro ” recipe

Tuscan Kale Chips

The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive.

Average user rating 3.5 / 4 Reviews 116 Percentage of reviewers who will make this recipe again 84 %

Kale Salad with Pinenuts, Currants and Parmesan

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

Average user rating 4 / 4 Reviews 101 Percentage of reviewers who will make this recipe again 97 %

Kale and White Bean Stew

Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.

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Olive-Oil-Poached Shrimp with Winter Pistou

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

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Pancetta- and Sesame-Coated Turnips

Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.

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Creamy Rice with Parsnip Purée and Root Vegetables

In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.

Average user rating 2.5 / 4 Reviews 12 Percentage of reviewers who will make this recipe again 60 %

Salt-Crusted Beets with Horseradish Crème Fraîche

Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche.

Average user rating 3 / 4 Reviews 10 Percentage of reviewers who will make this recipe again 89 %

Cauliflower Steaks with Cauliflower Purée

Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower.

Average user rating 3.5 / 4 Reviews 69 Percentage of reviewers who will make this recipe again 92 %

Sauteed Brussels Sprouts with Lemon and Pistachios

A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.

Average user rating 3.5 / 4 Reviews 75 Percentage of reviewers who will make this recipe again 92 %

Semolina Pudding with Fresh Berries

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. For this Summer dessert, Chef Barber suggests experimenting with any seasonal berry.

Average user rating 2 / 4 Reviews 1 Percentage of reviewers who will make this recipe again 0 % View “ Semolina Pudding with Fresh Berries ” recipe

Pistou of Summer Vegetables

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Average user rating 3 / 4 Reviews 3 Percentage of reviewers who will make this recipe again 67 % View “ Pistou of Summer Vegetables ” recipe

Lemon Vinaigrette

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

Average user rating 3 / 4 Reviews 5 Percentage of reviewers who will make this recipe again 75 % View “ Lemon Vinaigrette ” recipe

Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Average user rating 4 / 4 Reviews 7 Percentage of reviewers who will make this recipe again 100 % View “ Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs ” recipe


Kale & Farro Stuffed Peppers

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

What do you do when you have peppers to use and you don’t want to have another stir fry dish?

I had some peppers in the fridge that needed to be used but I didn’t want to make another stir fry dish, so I decided it was time to have stuffed peppers. It had been years since I had eaten stuffed peppers, and back then I was still eating meat, so I always filled them with ground beef.

Now as a meatless eater I had to decide what stuffing to use. Quinoa or couscous would be nice but I decided to use farro because it’s a bit heartier with a meaty bite and it’s oh-so-delicious and filling.

Sautéed mushrooms onions and garlic seasoned with oregano and thyme, add chopped kale mixed with the farro and you have the perfect stuffing.To be perfectly honest with you the farro stuffing almost didn’t make in to the peppers, it’s just that good all by itself. Melt some mozzarella cheese on top and you’ll have the most delectable, delicious dish, perfect with a big salad.

Who says you have to have meat filling to make delicious and tasty stuffed peppers? Whole grains are great to use for replacing meat fillings, they’re loaded with protein and fiber.


Melted Kale with Farro Recipe - Recipes

Start to finish: 50 minutes
Hands on time: 40 minutes
Servings: 4

¼ cup extra-virgin olive oil, divided
12 ounces peeled, and deveined jumbo shrimp
1 cup finely chopped onion
Kosher salt
1 tablespoon minced garlic
1 cup halved cherry tomatoes
2 teaspoons red pepper flakes
10 ounces baby spinach, torn kale, or torn mustard greens
Freshly ground black pepper
½ cup dry white wine
2 cups cooked farro
1 tablespoon chopped fresh oregano
4 ounces feta cheese, crumbled
1 cup chicken broth

Preheat the oven to 400 F.
Heat 1 ½ tablespoons of the oil in a large skillet with a heatproof handle over high heat. Add the shrimp and cook, undisturbed, until the shrimp turns golden 1 minute. Turn them over and cook them until they are barely golden, about 1 minute more (they should not be cooked through). Transfer the shrimp with tongs to a colander set over a bowl.

Add another tablespoon of the oil to the skillet, reduce the heat to medium low and add the onion along with a hefty pinch of salt. Cook the onion, stirring occasionally, until it is golden, about 10 minutes. Add the garlic, the tomatoes and the red pepper flakes and cook, stirring for 1 minute. Transfer the mixture to the colander with the shrimp.

Increase the heat to high, add the remaining 1 ½ tablespoons oil and half the greens and cook, stirring until they start to wilt. Add the remaining greens, and continue cooking until all the greens are wilted. Add salt and pepper to taste and transfer the greens to the colander that the shrimp are in and shake it to get as much cooking liquid from the colander into the bowl as possible.

Add the wine and the reserved cooking liquid from the colander to the skillet and boil until the mixture is reduced to a few tablespoons. And the farro, the oregano, half the feta and the stock to the skillet and bring the stock to a boil. Stir in all the ingredients in the colander and push the shrimp down slightly into the farro. Top the shrimp with the remaining crumbled feta and transfer the pan to the oven. Bake for 10 minutes or until the cheese is melted. Serve right away.


KALE AND CHEESE PIKELETS

These flavour-packed pikelets are a sure fire winner they are soft, fluffy and reheat very well. Just serve with a simple leaf salad for a perfect spring dinner.

Method

To make the sauce, put the oil in a small saucepan with the chilli and warm through on a medium heat for 2 minutes then set aside to cool.

Pour the oil mix into a small bowl and stir in the sour cream and season to taste then place to one side.

To make the batter, put the flour and lemon zest in a large mixing bowl with a third of a teaspoon of salt. Make a well in the centre and add the egg yolk and milk.

Combine the mixture with a wooden spoon, starting from the centre and working your way out towards the edge, until you have a thick batter.

Add the kale, half the butter, cottage cheese, Stilton and dill. Mix again and gently fold in the egg whites.

Heat 20 grams of butter in a large non-stick frying pan on medium heat. When it starts to foam, spoon in four large rounds of batter mix, each about 9 centimetres in diameter and 1.5 centimetres thick.

Fry for five minutes on low heat, turning once until golden brown. Transfer to a large baking tray and repeat with the remaining butter and batter mix.

Bake in a preheated oven for 15 minutes until cooked through.

Put two pikelets on each plate and serve warm with a generous spoonful of the sauce on top.

Ingredients

170 grams self raising flour

1 teaspoon Lemon zest finely grated

150 millilitres Lewis Road Creamery full fat milk

50 grams Kale thinly sliced, blanched for a minute, drained and squeezed dry


Farro Risotto with Acorn Squash and Kale

Total Time: 1 hour 30 min

Ingredients:

4 tablespoons unsalted butter, divided
1 small acorn squash, peeled, halved, seeded, cut into 1/2″ cubes
Kosher salt, freshly ground pepper
1/2 bunch red Russian or other kale (about 5 ounces), center stems removed, leaves torn
1 tablespoon vegetable oil
3/4 cup farro
1/4 cup diced white onion
1 small garlic clove, very thinly sliced
1/4 cup dry white wine
2 cups vegetable stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan

Directions:

Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30–35 minutes.

Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool drain.

Heat oil in a large ovenproof skillet over medium heat. Add farro toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl wipe out skillet.

Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic stir until aromatic, about 2 minutes. Add wine increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.

Add kale, squash, remaining 1 tablespoon butter, and cheese stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.

All images and text © Lindsay Landis / Love & Olive Oil

Did you make this recipe?

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Sauteed Broccoli & Kale with Toasted Garlic Butter

Remove tough stems and ribs from kale coarsely chop the greens. Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining 1/2 cup water. Transfer the kale to a large bowl drain the broccoli in the colander. Wipe the pan dry.

Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.

Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with 3/4 teaspoon salt gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.


Melted Kale with Farro Recipe - Recipes

I'm finding it hard to drag myself to the farmers market this Winter. It's cold, it's wet, it's sometimes muddy, and let's face it, it's not like I'm going to find luscious peaches, cherries or tomatoes. My haul last weekend consisted of baby cauliflower, Tuscan kale, French radishes, baby carrots, broccolini and sauerkraut. Healthy and delicious, but hardly anything to get excited over. Of course everything I bought was fresher and possibly a bit tastier than what I could have found in the supermarket. The baby carrots I bought were real baby carrots, and not those fake machine rounded carrot nubs you find in little bags. Not quite as sweet as strawberries, but pretty darn tasty when roasted.

When I was shopping a dish started to come together in my mind, and the centerpiece was farro. Farro is often mistaken for spelt, it's actually "emmer wheat" and is rich in fiber, protein, and magnesium. Farro is just the Italian name for emmer wheat. The only time I ate farro in Italy was in Cetara along the Amalfi coast. It was served in a soup. Online I see lots of recipes for farro salad served cold, but I prefer it hot. It has a nice chewy texture that's very satisfying, but it's a little bland. The way to overcome that is to add lots of great flavors, colors and other textures to make a hearty and exciting main dish. I layer the flavors, adding a base of greens to the farro and then I top it with roasted vegetables. Farro is very easy to cook and very forgiving, just don't overcook it. I used semi-pearled farro from Roland that cooks in a mere 20 minutes.

The first time I made this dish I used loads of mushrooms. It was good, but somehow using mushrooms feels a bit like cheating when you're making a vegan meal. This version uses a mixture of "melted" kale cooked with onions, garlic and wine to add flavor to the farro. The toasted walnuts are really important, they add a crisp crunch and some great nutritional benefits as well. This dish is vegan and yet I promise you won't miss the meat one bit. Or the cheese. Or even the mushrooms!

This recipe is as flexible as can be. Change things up to suit your taste and the ingredients you have on hand. When it comes to the roasted vegetables you could swap out the broccolini and carrots for roasted baby turnips, brussels sprouts, parsnips or even baby leeks. Using two different vegetables adds nice variety and contrast, but you could use 3 or 4 vegetables too if you prefer. In place of the kale you could use any green you like such as spinach, savoy cabbage or chard. If you don't want to use wine, I think you could use a lesser amount of red wine or balsamic vinegar instead, or even lemon juice. Since vegetables are the main event, just be sure to use the tastiest, freshest ones you can find.

Note: if you can't find baby carrots just cut regular carrots into thin strips no more than 1/3 inch thick.

Farro & Winter Vegetables serves 4

1 cup semi-pearled farro
1 bunch Tuscan kale chopped (stems trimmed off)
1 onion, chopped
2 cloves garlic, minced
2 Tablespoon olive oil
1/3 cup red wine
1/2 cup toasted walnuts, chopped
16 broccolini stems
12 baby carrots (real baby carrots not bags of rounded nubs)
Olive oil for drizzling
Salt and freshly ground pepper

Preheat the oven to 450 degrees.

Simmer farro in 2 cups water in an partially covered medium saucepan over medium heat until cooked through but still al dente, about 20 minutes. Don't worry if there is a little water left in the pan when it's cooked.

Slice the carrots in half lengthwise. Place carrots and broccolini evenly on a baking sheet (I line mine with parchment). Drizzle with olive oil, sprinkle with kosher salt and roast until beginning to brown, about 15 minutes.

Meanwhile heat a large skillet over medium heat, add oil then the onions and garlic, sprinkle with kosher salt and cook until beginning to brown, about 10 minutes. Add the chopped kale and 1/2 cup water, cover and cook for 5 minutes or until wilted. Remove lid and add the red wine and cook without the cover until almost, but not quite dry. Combine kale with farro and stir in the walnuts, season to taste with salt and pepper, and top with roasted vegetables.


Warm Ricotta Farro Salad with Grilled Kale & Plums

Sorry to be MIA lately. I’ve been busy pursuing a PhD in ‘Downsizing Homes’. I had considered writing my thesis on “Living with Tiny Bedrooms, Closets, Storage & No Garage’ or ‘Surprises After Buying a 100 Year Old House” (I now have loads of recent research data for either), but settled on “Moving Into a Small Kitchen”. It’s been a challenging program, but I think I’m through the worst of it.

Let me start by admitting that I own more kitchen paraphernalia than I can possibly use. Ever. Yet I was completely incapable of parting with any of it when packing in preparation to move. The stove top smoker, a total of four juicers, and a large copper bowl for whipping egg whites that hadn’t been used in years, all moved with us into a house and kitchen half the size of what we had left. Boxes stacked two and three high quickly filled both the kitchen and dining room, and for a brief time, spilled out onto a deck. I quickly realized that no matter how much sense downsizing made on the whiteboard, actual execution was going to take a great deal of patience and creativity. It was going to take a PhD.

First of all, it's not a simple matter of unpacking. It's researching the best place to store, say, mixing bowls, based on kitchen workflow. You adjust the height of the shelf to maximize space, and solve the Rubik's cube of nesting the bowls in the only way they’ll all fit, and close the cabinet door in relief.

But wait. You unpack another box and realize that THIS is the stuff that needs to go there. So you find a new home for the stuff you just put away, readjust the shelf, and re-solve the stacking puzzle.

Two days later you unpack another box, and yes I know you see this coming, THAT'S the stuff that needs to go there. So you take a break for a few days while you reconfigure the entire kitchen.

The small pot rack protruding from a wall has been invaluable. Unfortunately it crowds the refrigerator, forcing us to heave it out at an angle if we need to remove the box of ice for drinks. But it's worth it to be able to hang my pots and pans a mere three feet from the stove and free up several shelves of cabinet space.

Cabinet space is prime real estate, and it must be earned. If a kitchen item isn’t used at least once a week, it can’t come inside. It’s banished instead to the shed out back, where it sits on a shelf next to the smoker, the large copper bowl for whipping egg whites, and three of the four juicers. I would prefer retractable shelves that would release down from the ceiling into the kitchen, but this will have to do – at least until the rains come this winter.

Then there’s the challenge of limited counter space and my desire to prep food without bumping into canisters. Clearing the kitchen table for prepping, which is also our formal dining room table, photography table, temporary office, and the holder of all mail and random pieces of paper, is not a good solution. I had to find ways to clear the counters.

First to go was the wooden knife block. We now have a streamlined, stainless-steel magnetic strip mounted on a wall next to a prepping area by the sink. It's handy, but the magnetic strength is industrial level, and we live in fear that we'll yank a knife off the strip too abruptly and the whole thing will rip out the wall.

Canisters, toaster oven, espresso maker: all gone. Instead, we purchased a microwave oven that doubles as a compact, fast-heating convection oven and we make drip coffee by placing a red plastic gizmo lined with a brown paper filter on top of our coffee cup. The coffee is so good we've switched from tea, and go through this ritual every morning.

I bought a cookbook stand, although in retrospect that seems silly since I never follow a recipe. But it hides a bunch of plugs, gets my cooking notes off the counter, and makes me appear more organized than I really am. For now it stays.

The only thing I haven't puzzled out is where to put the Kitchen Aide mixer. I can't imagine going to the shed in the rain and lugging it into the kitchen when I want to whip up a cake, no matter how great a dieting technique that may be. So for now it’s a centerpiece on the kitchen/dining/office/photography/junk table, although it’s too tall to stay there permanently.

I'll be posting more in October. It's one of my favorite times of year to cook, and except for the Kitchen Aide, I'm finally ready to begin. And this year, as the cold rain and wind sweeps in with shorter days, I'll nest in my cozy kitchen, made bright with all the windows, everything a convenient two steps from the stove.

This recipe was adapted from Bon Appetit, but I wanted to make it a little heartier for a vegetarian dinner entrée, using all the same flavors. So I stirred a little Point Reyes Blue cheese into the ricotta, sprinkled a little fresh thyme on top, and melted it into steaming hot farro. I grilled the kale on the stove using my grilling pan (conveniently hanging on my nifty pot rack), and decided at the last minute to grill the plums too. The dressing was the perfect final touch.

This was a wonderful late summer/early fall vegetarian dinner for me, and fancy enough for a dinner party. This will go on regular rotation now!