Tuesday, January 3, 2012

Recipe: Kale with Farro and Chicken Soup

kale with farro and chicken soup

Sick boyfriend, two days after Christmas, looking for something simple, easy to digest, healthy and without sugar or caramel! In fridge is a couple of chicken legs from our meat share (Chestnut Hill Farms) and on the top of all the cupboards are jars and jars and jars of grain, we just received from our grain share (Pioneer Valley Heritage Grains) so what else but a chicken soup with faro, an ancient grain that I don’t know how to make yet. Turns out the farro gets cleaned then toasted then cooked with 1.5 C water until water is absorbed. The rest of the dish is business as usual and after a day he was all better, the boyfriend, that is....local chicken and grain make all the difference.

1 C farro
2 chicken legs
1 onion
2 peeled parsnips
1T thyme dried
pepper grind 2-3
1 large clove garlic

2 C carrots, diced
2 onions, chopped roughly
1 bunch kale, stems removed, cut into thin strips
¼ C apple cider
1 C chopped carrots

Clean and brown faro and set aside. Make stock with chicken legs, onion, parsnips, thyme and pepper by bringing 2 quarts of water to a boil over the ingredients and reducing it to simmer for 45 minutes. When stock is finished, strain out liquid and set aside the meat. Return stock to pot and add carrots, parsnips and farro. Bring to boil and let simmer for 15 minutes. Meanwhile, remove chicken meat from bones and shred meat. Set aside. In large cast iron stock pot, sautee 2 onions with kale, cut very thin in 1 T olive oil. When browned, add apple cider. Simmer on low for 10 minutes. Add stock and pieces of chicken. Bring to boil, cook on low for 10 minutes and remove from heat. Serve warm in large bowls with crusty bread.