Farro and kale stew with Parmesan and creamy burrata from Dinner in One: Exceptional & Easy One-Pan Meals (page 221) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute mustard greens, collards or broccoli for kale.

  • Emily Hope on December 13, 2022

    Another winner from this book. I made this mostly as written, though I added an end-piece of parma prosciutto to the stew at the same time as the parmesan rind, which heavily influenced the flavor of the broth (in a good way, from my perspective). I also added probably close to 2 extra cups of water because it was too thick for our taste, and squeezed half a lemon in at the end. I was wondering what it would be like to add a cup or two of white beans to this, though with the burrata on top it definitely felt like a complete meal.

  • ksg518 on September 28, 2022

    Very good. I made as directed except I substituted mozzarella for the burrata. I thought my farro was a little underdone at the end but the leftovers absorbed some of the remaining broth and softened a bit more. This is a fairly hearty dish and if you're serving it as a side, it's probably closer to six servings.

  • Jviney on September 18, 2022

    I liked this, it felt so healthful and was pretty quick to put together. I had seven oz of kale once stalks removed and chopped, which I think is less than she was calling for, but I wouldn’t add more - I think it would be a mostly kale stew. The flaky sea salt on top is a must, and it might benefit from a little squeeze of lemon.

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