Farro, Kale Salad And Sweet Potato Recipe

Ingredients

• 12 cups water
• 1 bunch kale--stems removed and reserved, leaves stacked, rolled and sliced crosswise
• 2 tablespoons plus 1½ teaspoons kosher salt, divided
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 pound celery root, peeled and chopped into ¼-inch pieces
• 1 small yellow onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 dried bay leaf
• 1 cup farro
• 2 large sweet potatoes, peeled and chopped into ½-inch pieces
• 2 tablespoons chives, roughly chopped
• ½ cup arugula leaves
• 1 lemon, halved

Directions

1. In a large pot set over high heat, bring the water to a boil. Add the kale stems and 2 tablespoons of the salt. Reduce the heat to medium and simmer for 1 hour. Pour through a fine-mesh sieve set over a large bowl; discard the kale stems.
2. In a large skillet set over medium heat, add 1 tablespoon of the olive oil and heat for 1 minute. Add the celery root, onion, garlic and bay leaf and cook, stirring often, until the onions are translucent, 2 to 3 minutes. Add the chopped kale and 6 cups of kale stock and bring to a simmer. Reduce the heat to medium-low and cook until the kale and celery root are tender, about 20 minutes. Strain the mixture through a fine-mesh sieve set over a large bowl. Save the cooked vegetables.
3. Make the farro: In a medium saucepan, add the farro and cover with 3 cups of reserved vegetable stock. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the farro is tender, about 40 minutes. Stir in the reserved cooked vegetables.
4. While the farro cooks, make the sweet potatoes: To a medium pot, add the sweet potatoes and enough water to nearly cover them (you want the water level about ½ inch below the potatoes). Set over high heat and bring to a boil, reduce the heat to medium-low and simmer until tender, about 20 minutes. Strain the potatoes into a fine-mesh sieve set over a medium bowl (reserve the cooking liquid). Transfer the potatoes to a blender along with ¾ cup of the reserved cooking liquid (enough to make a semi-thick purée). Add the remaining 1½ teaspoons of salt and purée until smooth, adding the remaining ¼ cup of cooking liquid if needed.
5. Serve the sweet potatoes topped with the farro-vegetable mixture, chives, a few arugula leaves, a squeeze of lemon juice and a drizzle of olive oil. Calories per Serving: 157; Sodium: 611mg; Total Carbohydrate: 31g; Fiber: 5g; Fat: 3g *This article was originally published on 01/09/2013 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.