Melted Kale With Farro

• 10 ounces semi-pearled farro* (1 1/2 cups)
• 1 1/2 pounds kale leaves, center ribs and stems removed
• 2 tablespoons olive oil
• 3 tablespoons finely chopped shallots
• 4 1/2 cups (or more) vegetable broth, divided
• 2 tablespoons chopped fresh chives

1. Bring large saucepan of salted water to boil. Cook semi-pearled farro until tender but still firm to bite, about 13 minutes. Drain farro and cool.
2. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
3. Heat oil in large heavy saucepan over medium heat; add shallots and saute until soft, about 3 minutes. Add cooked chopped kale. Increase heat to high and saute 2 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until kale is tender and almost all broth is absorbed, stirring often, about 25 minutes. Transfer kale mixture to processor; puree 1 minute. Return puree to same saucepan. Mix in farro. Add 1/2 cup broth. Season with salt and pepper. Thin kale and farro with more broth, if desired. Stir in chives.

kale leaves, olive oil, shallots, vegetable broth, fresh chives

Taken from www.epicurious.com/recipes/food/views/melted-kale-with-farro-351255 (may not work)