Creamy Farro with White Beans and Kale

gimmesomeoven.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

1 cup dry farro

3 cups vegetable or chicken stock

1 bay leaf

1 (15-ounce) can white beans, rinsed and drained

2 ounces Gruyere cheese, shredded (about ½ cup)

3 tablespoons grated Parmesan cheese

4 teaspoons extra-virgin olive oil

8 ounces baby bella mushrooms, diced into ½-inch pieces

1 medium shallot, thinly sliced (about ¼ cup)

3 garlic cloves, minced

1 small bunch kale, leaves chopped (about 4 cups chopped)

½ teaspoon salt

½ teaspoon freshly-ground black pepper

2 tablespoons finely-chopped flat-leaf parsley

Directions at gimmesomeoven.com

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