Shiitake mushrooms paired with kale for its inherent earthiness and cooked with farro for a very rustic dish.
1 cup chicken broth
2 cups green kale, finely chopped
2 cups cooked farro (1 cup uncooked)
1/4 tsp white pepper
1 cup Shiitake mushrooms, sliced
1 Tbsp unsalted butter
1/2 tsp rubbed sage
1 small sprig rosemary, dried Directions
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.
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.
Serve and enjoy!