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Author Minerva from Much Ado About Fooding and Mamavation

Shiitake mushrooms paired with kale for its inherent earthiness and cooked with farro for a very rustic dish.

Recipe courtesy of Minerva of Much Ado About Fooding.

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Ingredients

Scale
  • 1 cup chicken broth
  • 2 cups green kale, finely chopped
  • 2 cups cooked farro (1 cup uncooked)
  • 1/4 teaspoon white pepper
  • 1 cup shiitake mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon rubbed sage
  • 1 small sprig rosemary, dried

Instructions

  1. In a medium saucepan, bring chicken broth to a boil on medium high heat. Once boiling, add chopped kale and cook for approximately 4 minutes. Turn to medium low heat, add farro and white pepper. Cook for 10-15 minutes to the desired doneness of your kale.
  2. Add butter and mushrooms. Stir until mushrooms are well coated in the butter and a creamy texture is achieved. Add rubbed sage and rosemary. Turn off heat and stir until herbs are well incorporated.
  3. Serve and enjoy!
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