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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 624.2 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.4 g

View full nutritional breakdown of Melted Kale with Farro calories by ingredient
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Melted Kale with Farro

Submitted by: BUN3KIN

Introduction

Farro is an ancient strain of cultivated wheat, best described as the heirloom version of spelt. It is very popular in Italy, particularly Tuscany.

Be sure to buy semi-pearled, so you don't have to worry about soaking.
Farro is an ancient strain of cultivated wheat, best described as the heirloom version of spelt. It is very popular in Italy, particularly Tuscany.

Be sure to buy semi-pearled, so you don't have to worry about soaking.

Number of Servings: 8

Ingredients

    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

Directions

Bring large saucepan of salted water to boil. Cook farro until tender but still firm to bite, about 13 minutes. Drain and cool.


Cook kale in large pot of boiling salted water 1 minute and immediately transfer to bowl of ice water to cool. Drain and squeeze out excess water. Coarsely chop.


Heat olive oil in large heavy saucepan over medium heat; add shallots and sauté until soft, about 3 minutes. Add kale and increase heat to high. Sauté 2 minutes. Add 4 cups broth and bring to boil. Reduce heat and stirring often, simmer until kale is tender and almost all broth is absorbed, about 25 minutes. Transfer kale mixture to food processor or blender; 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.

Number of Servings: 8

Recipe submitted by SparkPeople user BUN3KIN.





TAGS:  Vegetarian Meals |

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