Ingredients

The following ingredients have 7 Servings
  • 20 garlic cloves
  • 5 ounces shiitake mushrooms
  • 1 pound broad leaf kale (2 bunches)
  • 2 tablespoons olive oil
  • 1/3 cup rice vinegar
  • 10 cups vegetable broth
  • 2/3 cup farro
  • Kosher salt

Instruction

  • Thinly slice the garlic. Remove the stems from the mushrooms and thinly slice them. Roughly chop the kale.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the mushrooms and a bit of kosher salt, then sauté beginning to brown, about 8 minutes. Add the garlic and sauté 2 minutes more. Add the rice vinegar; simmer, stirring, until vinegar is almost evaporated.
  • Add the vegetable broth and farro to the pot. Bring to a boil, then simmer for 20 minutes.
  • Add the kale and cook for 5 to 10 minutes until the kale is tender. Season to taste with kosher salt.