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    Slow Cooker Kale & Cannellini ‘Stew’ with Farro

    submitted by Earl Arrowood – Professor, BCCC Culinary Arts & Chef Apprenticeship Programs Coordinator

    A full flavored side dish OR complete meal (if you wish) for a springtime bowlful of “sitting-on- the – porch” goodness.

    Ingredients

    *1 quart chicken stock or hearty vegetable stock
    *1 each 14 1/2 ounces (1 can) fire-roasted tomatoes
    *1cup farro, rinsed in cold water (or kamut)
    *2 cups coarsely chopped vidalia onion

    *1 cup washed medium carrots, halved lengthwise and medium sliced crosswise ( no need to peel)
    *1 cup coarsely chopped washed celery
    *4 cloves garlic, crushed
    *1/2 tsp. dry crushed red pepper flakes
    *1/4 tsp. Kosher salt

    *4 cups coarsely chopped washed fresh green kale or Swiss chard ( ribs included)
    *1 each – 15 ounce can cannellini beans (white kidney beans), drained ( no need to rinse off )
    *3 tbs. fresh lemon juice
    *Top finish garnishing- 1/2 cup crumbled feta cheese (approx. 2 ounces) – chopped fresh parsley and basil
    A few grinds of fresh pepper

    Directions

    *In a 3 1/2- or 4-quart slow cooker combine stock, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.

    *Cover and cook on high-heat setting for approx. 2 hours or until farro is tender but “al dente.”

    *Stir in chopped kale, beans, and lemon juice. Cover and cook for approx. 1 hour more.

    *When ready to serve… sprinkle each serving with cheese, parsley and basil. Grind some pepper on and serve with crusty toasted bread.