Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry whole-grain farro. Bring 4 cups water and 1/2 teaspoon Diamond Crystal kosher salt to a boil in a saucepan. Add the farro, partially cover, and simmer until pleasantly chewy, about 40–50 minutes. Start checking at 35 minutes and add water if needed; drain when tender. Prepare the other components while it cooks.

2. 2.

   Pat 12 ounces chicken breast dry and slice horizontally into cutlets about 1/2 inch thick. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Finely chop 2 teaspoons fresh oregano leaves and mince 1 garlic clove; rub both onto the chicken. Let stand while you prepare the vegetables.

3. 3.

   Strip the tough stems from 1 large bunch Organic Dino kale to yield about 8 ounces leaves. Wash, drain, and slice the leaves into thin ribbons. Peel and thinly slice 2 ounces shallots, and mince 1 garlic clove.

4. 4.

   Whisk together the lemon dressing in a large serving bowl:

   • 1 teaspoon finely grated lemon zest
   • 2 tablespoons fresh lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon chopped fresh oregano leaves
   • 1/4 teaspoon black pepper
5. 5.

   Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for about 4–6 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 165°F. Transfer to a clean plate and rest for 5 minutes before slicing.

6. 6.

   Add 1 teaspoon olive oil and the sliced shallots to the same skillet over medium heat. Cook for 2–3 minutes, stirring and scraping up the browned bits. Add the prepared garlic and stir for 30 seconds. Add the sliced kale, 3/4 teaspoon Diamond Crystal kosher salt, and 3 tablespoons water. Cover and cook for 4 minutes, then uncover and cook for 2–3 minutes more, until tender and the excess moisture has evaporated.

7. 7.

   Toss the drained farro and cooked kale mixture with the lemon dressing. Divide between two bowls, arrange the sliced chicken on top, and spoon any resting juices over the chicken.

Want more detail? See the temperature guide.