Farro and grilled kale from The Foreign Cinema Cookbook: Recipes and Stories Under the Stars (page 186) by Gayle Pirie and John Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato salad with harissa vinaigrette; Lamb mixed grill: merguez sausage, sirloin kebabs, and rack chops; Lavender-brined pork chops with balsamic sauce; Argentine salsa; Cumin-scented bagna cauda

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutikazooty on June 02, 2019

    As part of cookbook dinner, we made this. Grilling kale over fire was a revelation. Delicious. Somehow, the finished dish lost a bit of that specialness. Thinking now, it may have needed additional vinaigrette or more acidity. In any case, try grilling the kale. We just cut the stem out, oiled as directed and put on flame. That way easier to manipulate while grilling. And we tore them afterwards. Instructions said to tear leaves into 3 pieces after removing stems but before grilling which might have meant a lot more kale falling through grill into fire.

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